Grands! Breakfast Brûlées

Prep Time
Cook Time
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


  • 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