Grands! Breakfast Brûlées

8
Servings
15m
Prep Time
20-25m
Cook Time
35m
Ready In

Recipe: #34107

January 17, 2020



"This recipe was a finalist in the 2004 Pillsbury Bake-Off Contest #41. It didn't take the top honor of being awarded the Grand Prize of $1,000,000 (which that honor went to a Honey 'n Oat Granola Pie recipe), but it's still a fabulous breakfast or brunch dish. It's fluffy biscuits baked to a golden finish floating on top of a sweet and creamy vanilla custard base. The recipe recommends using 6-oz size baking ramekins. But some of the reviewers stated they used custard cups with success, and some even used muffin pans with good results. The tip here is to use a baking dish with high enough sides to ensure the custard filling--the best part!--doesn't ooze out during baking."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (131.6 g)
  • Calories 354.2
  • Total Fat - 9.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 74.8 mg
  • Sodium - 168.4 mg
  • Total Carbohydrate - 54.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 17 g
  • Protein - 12.4 g
  • Calcium - 210.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375°F. Spray 8 ramekins (6-ounce size) with nonstick cooking spray; place ramekins on a baking sheet; set baking sheet aside.

Step 2

In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.

Step 3

Separate dough into 8 biscuits. With a sharp knife, slice each biscuit in half (ending with 16 dough rounds).

Step 4

Place sugar in a small dish. Brush both sides of each dough round with the melted butter. Then dip each side of the biscuit rounds in the sugar. Place 1 dough round in the bottom of each baking ramekin.

Step 5

Spoon 1/4 cup of the yogurt mixture over dough round in each of the baking ramekins. Top each with one of the remaining dough rounds.

Step 6

Place baking sheet in oven and let bake 20 to 25 minutes or until biscuit tops are a deep golden brown. Let cool 15 minutes before serving.

Tips & Variations


  • 8 (6-ounce size) baking ramekins or custard cups

Related

KATO BABY

5 stars all day every day. Wow was this good. It was quick and easy to make with excellent results. The tall, buttery biscuit was beautifully carmelized and the custard was very flavorful and delicious. I finally found flaky biscuits, they weren't grand but they worked beautifully in this recipe. I also discovered that my vanilla yogurt had turned, so I used Liberte Blackberry Yogurt instead, so happy I did. This was a truly decadent and delicious treat, thanks for sharing NWG. Made FYC tag game.

review by:
(6 Jun 2020)