Grands! Breakfast Brûlées
"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 is 8 servings
Ingredients
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 by Step Method
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
- 8 (6-ounce size) baking ramekins or custard cups
1 Reviews
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