01 -
Whisk egg and sugar until pale yellow. Add flour and cornstarch to the mixture, whisk until combined.
02 -
Pour the milk to a medium pot, and place it over medium heat. When the milk reaches a low simmer remove the pot from the heat.
03 -
Slowly stream half of the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
04 -
Add the tempered egg mixture into the pot with the milk, and place the pot back on the heat. Whisk the mixture until it boils. Boil for 3-4 minutes then remove the pot from the heat and allow the custard to cool.
05 -
Use a food processor or blender to grind Oreos into fine crumbs.
06 -
Using a hand mixer or whisk, beat the heavy cream until it forms soft peaks.
07 -
Combine cooled custard and Oreos. Using a spatula, fold the whipped cream into the Oreo mixture.
08 -
Pipe the mixture and then refrigerate until serving.