COMBINE cream and milk in large bowl (or medium bowl for trial recipe). Stir in 3 cups of the sugar (or 1/2 cup of the sugar for trial recipe), the egg yolks and OREO Pieces until well blended.

ARRANGE 48 shallow (4-1/2-inch) souffle dishes (or 8 dishes for trial recipe) evenly in 6 full hotel pans (or 1 full hotel pan for trial recipe) to allow for water bath during baking. Ladle 1/2 cup of the custard mixture into each souffle dish. Place hotel pan on oven rack; slowly pour about 1 qt. hot water into each hotel pan, making sure water level is lower than the top edges of the souffle dishes.

BAKE in 325°F-standard oven for 55 min. to 1 hour or until centers are just set. Remove from water bath. Refrigerate at least 4 hours or until chilled.

SPRINKLE 1 Tbsp. of the remaining sugar over custard in each souffle dish just before serving. Hold torch over top of dessert until sugar is evenly caramelized. Garnish with OREO Cookies or cut-up fresh fruit, if desired.