Crunchy-Topped Pumpkin Brûlée

A departure from pumpkin pie and broiled sugar-topped brûlées, this make-ahead dessert is garnished with nutritious granola.

Crunchy-Topped Pumpkin Brûlée

NatureValleyRecipe by NatureValley

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20 minutes

3 hours 35 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 350
  • 28g
    (Saturated Fat 15g, Trans Fat 1/2g)
  • 295mg
  • 45mg
  • 19g
    (Dietary Fiber 2g, Sugars 16g)
  • 5g
  • Percent Daily Value*
  • 150%
  • 0%
  • 8%
  • 8%
  • Exchanges
  • 4 1/2
  • 1/2
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 350°F; continue as directed above.

  • Tip

    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.

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)

Directions

  1. 1Heat 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. 2Place 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. 3Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
  4. 4Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.

Categories: Course, Desserts, Refrigerated Desserts

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