Pumpkin Custards with Brittle Topping

  • Prep 10 min
  • Total 9 hr 55 min
  • Servings 6
Pumpkin Custards with Brittle Topping

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
% Daily Value
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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