Pumpkin Custards with Brittle Topping

Pumpkin Custards With Brittle Topping Recipe
Oxmoor House
Crunchy peanut brittle and a smooth and creamy pumpkin mixture create a perfect marriage of textures in these heavenly custards.

Yield:

6 servings (serving size: 1 custard)

Recipe from

Recipe Time

Prep: 7 Minutes
Cook: 45 Minutes
Other: 9 Hours

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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