Begin by soaking the gummy worms in whiskey inside a sealed container for 12 to 24 hours.

In a medium saucepan, whisk together the egg yolks, brown sugar, and salt until well combined. Heat the heavy whipping cream and whole milk in a separate pot over medium heat until just before boiling.

Carefully pour the hot cream mixture into the egg mixture while whisking continuously. Return to low heat until thickened, about 5 minutes, then stir in the chocolate chips until melted and smooth.

Strain the mixture through a fine mesh sieve into serving glasses or ramekins, cover with plastic wrap, and refrigerate for at least 12 hours.

In a small bowl, whisk together caramel sauce, whiskey, cinnamon, and a pinch of salt until smooth.

Crush the original Oreos and combine with melted butter until it resembles wet sand.

Layer the chilled chocolate pot de crème with whiskey caramel sauce and crush Oreo mixture, then top with gummy worms.

Serve immediately or store in the refrigerator for up to two days.