Combine cream and 26.75 oz. sugar in heavy medium saucepan. Bring just to boiling, stirring occasionally. Remove from heat. Temper in egg yolks. Strain into bowl; stir in vanilla.
Arrange 10 (5.5 oz.) ramekins in baking pan deep enough to allow water to go halfway up sides of ramekins. Spoon 3/4 oz. OREO Pieces into each ramekin. Fill with 4-1/4 oz. cream mixture.
Carefully slide pan into 350°F standard oven. Pour hot water halfway up sides of ramekins to create water bath. Bake 17 to 18 min. or until centers are set. Remove ramekins from pan. Cool slightly on wire rack, then refrigerate several hours or until custard is firm and well chilled.
When ready to serve, sprinkle 1 tsp. of the remaining sugar onto each cooled custard. Caramelize sugar using kitchen torch. Cool slightly before serving.