Recipe | Pillsbury’s Apple Biscuit Custards for Two

Tweet about this on Twitter2Pin on Pinterest163Share on Facebook2Share on Google+12Email this to someone

The other day I got an email newsletter from Pillsbury that was showing off some pretty yummy looking Fall recipes. The one that caught my eye was the Apple Biscuits Custards, designed for two. Well, it was just me and Emma here hanging out for the day so how perfect is that?

I happened to have all the ingredients hanging around the house so I dove right in and printed out a copy of the recipe. Being one that never truly follows instructions, I used refrigerated biscuits and cut them into 9 pieces each instead of the suggested 6. Oh, and I did 3 biscuits for 2 bowls instead of 2. The more the merrier right?

biscuit cups for apple custard

For the custard portion I added in extra apple and a big dash of apple pie spice blend. And boy am I glad I did because the flavor would have been a bit bland without it. Next time, I’ll cut the apples smaller so they get done all the way, these were still a bit crunchy.

apple custard mix

Once baked they beautiful apple custard cups really do scream EAT ME! EAT ME! We obliged … with a big scoop of ice cream and a drizzle of caramel to boot.

apple bread pudding cups for two

I can’t say this is the best apple custard recipe I’ve ever tried but it’s not bad either. It just needs kicked up a notch with the ice cream and caramel.

Apple Biscuit Custards for Two
Cook Time
Total Time
Type: Dessert
Serves: 2
  • 3 refrigerated Pillsbury Buttermilk Biscuits
  • 3 oz cream cheese, softened
  • 1½ tablespoons sugar
  • 1 egg yolk
  • 2½ tablespoons milk
  • ¼ teaspoon vanilla
  • ¼ teaspoon apple pie spice blend
  • 1 cup diced peeled Granny Smith apple (about 2 small apples)
  • 1 teaspoon sugar
  • dash ground cinnamon
  • 2 scoops vanilla ice cream
  • caramel for drizzling
  1. Preheat oven to 350°F and spray 2 small ramekins with cooking spray.
  2. Cut the biscuits into 9 equal portions and set aside.
  3. In a small mixing bowl, whisk together the cream cheese, sugar and egg yolk until smooth.
  4. Add milk, vanilla and spice blend. Stir until incorporated.
  5. Toss in apples and biscuits. Stir gently to combine.
  6. Divide the mixture evenly between the two ramekins and bake for 25 - 30 minutes, until golden brown.
  7. Cool for 5 minutes and serve topped with caramel and a side of ice cream.


Tweet about this on Twitter2Pin on Pinterest163Share on Facebook2Share on Google+12Email this to someone


  1. says

    I make different bread puddings sometimes, but have never used the raw dough to start. Good to know it works.

    Love that this recipe makes just two. I like baking, and having dessert sometimes, but who needs a dozen high calorie goodies staring them in the face the next day.

  2. says

    This looks so delicious! What a great dessert for a cool evening! Thank you for sharing. Visiting from Sundae Scoop. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House which goes live at 8am CST on Monday. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse