Crunchy-Topped Pumpkin Brûlée

Crunchy-Topped Pumpkin Brûlée

Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.

Prep Time

20

Minutes

Total Time

3:35

Hrs:Mins

Makes

6

servings

6
egg yolks
1/3
cup sugar
1 1/2
cups whipping (heavy) cream
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice
1
Nature Valley® oats 'n honey crunchy granola bar (half pouch from 8.9-oz box), finely crushed (about 3 tablespoons)
  1. 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.
  2. 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.
  3. Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
  4. Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 295mg;
  • Sodium 45mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
    • Sugars 16g),
  • Protein 5g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.