Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.
cups whipping (heavy) cream
cup canned pumpkin (not pumpkin pie mix)
teaspoons pumpkin pie spice
Nature Valley™ oats 'n honey crunchy granola bar (half pouch from 8.9-oz box), finely crushed (about 3 tablespoons)
Heat oven to 325°F. Grease 6 (6-oz) ramekins or custard cups with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl with wire whisk, beat egg yolks about 1 minute or until slightly thickened. Beat in sugar, cream, pumpkin and pumpkin pie spice until smooth. Divide mixture evenly into ramekins.
Place baking dish on rack in center of oven. Add warm water to dish until halfway up sides of ramekins. Bake uncovered 50 to 55 minutes or until set. Carefully remove baking dish from oven; place on wire rack. Cool 20 minutes.
Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.
Instead of purchasing pumpkin pie spice, you can make your own. Mix together 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.