Breakfast Brulees

Flaky biscuits surround a creamy custard-like filling in these breadfast treats.

• 2 eggs
• 1/4 cup heavy cream
• 1/8 teaspoon nutmeg
• 2 (6-oz.) containers Yoplait Original 99% Fat Free French Vanilla Yogurt
• 1 (16.3-oz.) can Grands! Flaky Layers Refrigerated Original Biscuits
• 1/3 cup sugar
• 3 tablespoons butter, melted

Heat oven to 375 degrees.  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.

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.

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

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

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