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Pumpkin Custards with Brittle Topping

Oxmoor House
Prep time 7 mins
Cook time 45 mins
Other time 9 hrs
Yield 6 servings (serving size: 1 custard)
Crunchy peanut brittle and a smooth and creamy pumpkin mixture create a perfect marriage of textures in these heavenly custards.

Ingredients

  • 1 (15-ounce) can pumpkin
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon pumpkin-pie spice
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • Cooking spray
  • 1/4 cup chopped peanut brittle

Nutrition Information

  • calories 288
  • fat 4.2 g
  • satfat 1.3 g
  • protein 10.5 g
  • carbohydrate 51 g
  • cholesterol 149 mg
  • iron 1.7 mg
  • sodium 210 mg
  • caloriesfromfat 13 %
  • fiber 2.2 g
  • calcium 208 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place first 6 ingredients in a blender; process just until smooth. Pour custard mixture evenly into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

  3. Bake at 325° for 45 minutes or until center of custard barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

Oxmoor House Healthy Eating Collection