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Steps
1
Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Sprinkle with candied ginger.
2
Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft. Cut each biscuit into 8 pieces. Place biscuit pieces in resealable food-storage plastic bag; add granulated sugar and ginger. Shake pieces in sugar mixture. Divide biscuit pieces evenly between custard cups on top of candied ginger. Place cups on cookie sheet.
3
Bake 15 to 20 minutes or until golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm.
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Add 1 tablespoon of chopped toasted almonds with the candied ginger for extra crunch and flavor.
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