Cream Brulee cups

Gail Herbest


I found a basic recipe for this in an old Pillsbury Bake-off cookbook, then I added a few other ingredients.
It is good warm or cold, The Cream Brulee is a set custard type consistency, the biscuits sprinkled with cinnamon and sugar adds a nice light crunch. eat plain or top with your favorite topping

The picture is my own

★★★★★ 2 votes
10 Min
25 Min


2 medium
1/4 c
heavy whipping cream
1/8 tsp
1/2 tsp
1 tsp
6 oz containors of vanilla or french vanilla yogurt
1 can(s)
refrigerated biscuits, crescent or grands work well
1/3 c
granulated sugar
1/2 tsp
3 Tbsp
melted butter


1Heat oven to 375 degrees F
Spray 8-6z custard or ramekin cups with cooking spray ( I use Pam) place cups on a cookie sheet with sides, to prevent them from slipping off
2In a med bowl, beat together the eggs, whipping cream,nutmeg 1/2 t cinnamon, vanilla and yogurt at medium speed until well blended
3separate dough into 8 biscuits,(** see note below) separate each evenly into 2 layers, making 16 rounds.
4Place the 1/3 cup of sugar and the 1/2 t cinnamon in a shallow dish, brush both sides of each dough round with melted butter and coat both sides with the cinnamon/sugar mixture.
5Place on dough round in the bottom of each sprayed custard/ramekin cup, spoon 1/4th cup of yogurt mixture in top of each,top with remaining dough rounds
6bake at 375F for 20-25 minutes or until golden brown, let cool at least 15 minutes before serving, serve plain or spoon a little of your favorite fruit on top
7**** I used crescent rolls in the picture above, I just separated each roll and cut each in half cross ways using the wider end for the bottom and the narrow end for the top, don't worry if the cuts are not perfect or if the dough rips, it does not effect the appearance, as the biscuits spread and puff covering any imperfections.

About this Recipe

Course/Dish: Other Desserts, Biscuits
Other Tags: Quick & Easy, Healthy
Hashtags: #yogurt, #Refrigerated