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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 19 g, Cholesterol 295 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 16 g, TransFat 1/2 g
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