Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.
Crunchy-Topped Pumpkin Brûlée
- Prep Time 20 min
- Total 3 hr 35 min
- Servings 6
- Ingredients 6
Ingredients
- 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)
Instructions
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Step1Heat 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.
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Step2Place 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.
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Step3Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
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Step4Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.
Nutrition
350
Calories
28g
Total Fat
5g
Protein
19g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 15g
- 77%
- Trans Fat
- 1/2g
- Cholesterol
- 295mg
- 98%
- Sodium
- 45mg
- 2%
- Potassium
- 160mg
- 4%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 16g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
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 Choice
1Tips from the Betty Crocker Kitchens
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