Grands!™ Breakfast Brûlées

Flaky biscuits surround a creamy custard-like filling in these breakfast treats. MORE+ LESS-

Bake-Off® Contest 41, 2004

Calabasas, California

eggs

1/4

cup heavy whipping cream

1/8

teaspoon ground nutmeg

(6-oz.) containers Yoplait® Original yogurt French vanilla

can (16.3-oz.) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

1/3

cup sugar

tablespoons butter or margarine, melted

Hide Images

1

Heat oven to 375°F. Spray 8 (6-oz.) ramekins or custard cups with cooking spray; place on cookie sheet with sides. In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.
2

Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 dough rounds. Place sugar in shallow dish. Brush both sides of each dough round with melted butter; coat both sides with sugar. Place 1 dough round in bottom of each sprayed ramekin.
3

Spoon 1/4 cup yogurt mixture over dough round in each ramekin. Top with remaining dough rounds.
4

Bake at 375°F. for 20 to 26 minutes or until tops are deep golden brown. Cool 15 minutes before serving.