Blueberrycroissantpuffs Recipes

Steps:

• Place croissant pieces evenly in 10 (1/2 cup) ramekins.
• Sprinkle with blueberries.
• Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
• Gradually add milk, mixing until well blended.
• Pour evenly over croissant pieces. Let stand 20 minutes.
• Bake at 350 degrees for 20 to 25 minutes or until set in centers and golden brown.
• Serve warm sprinkled with powdered sugar, if desired.

Steps:

• Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface.
• Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)
• Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 to 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel.

Steps:

• Grease both muffin cups and tops of muffin tins around cups.
• Cream together butter and sugar until light and fluffy.
• Add eggs one at a time, and beat to combine.
• Combine dry ingredients and add alternately with milk to butter mixture.
• Stir in blueberries.
• Fill muffin cups and sprinkle tops with sugar and nutmeg mixture; bake about 25 minutes at 375 degrees.
• Cool 30 minutes before removing from tins.

Steps:

• Divide croissant pieces evenly among 10 (4-oz.) ramekins; top with blueberries.
• Beat cream cheese, granulated sugar, eggs and vanilla in medium bowl with mixer until blended. Gradually beat in milk; pour into ramekins. Let stand 20 min.
• Heat oven to 350°F. Bake desserts 20 to 25 min. or until set in centers. Serve warm sprinkled with powdered sugar.