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Pumpkin Custards with Brittle Topping

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Pumpkin Custards with Brittle Topping
  • Prep 10 min
  • Total 9 hr 55 min
  • Servings 6
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Smooth pumpkin-egg custard with crunchy peanut brittle topping makes a light, creamy dessert.
Updated Sep 4, 2013

Ingredients

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/4 cup chopped peanut brittle

Steps

  • 1
    Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.
  • 2
    In blender, place all ingredients except peanut brittle. Cover; process on high speed just until smooth. Pour mixture evenly into custard cups. Place cups in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within 1/2 inch of tops of cups.
  • 3
    Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully transfer cups from water to cooling rack using tongs; cool completely.
  • 4
    Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

Nutrition

310 Calories, 5g Total Fat, 11g Protein, 54g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Total Fat
5g
0%
Saturated Fat
1 1/2g
0%
Sodium
210mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
2g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 3 Other Carbohydrate;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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