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Oxmoor House Photo by: Oxmoor House

Pumpkin Custards with Brittle Topping

Crunchy peanut brittle and a smooth and creamy pumpkin mixture create a perfect marriage of textures in these heavenly custards.

Oxmoor House JANUARY 2008

  • Yield: 6 servings (serving size: 1 custard)
  • Cook time:45 Minutes
  • Prep time:7 Minutes
  • Other:9 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 4.2g
  • Saturated fat: 1.3g
  • Protein: 10.5g
  • Carbohydrate: 51g
  • Cholesterol: 149mg
  • Iron: 1.7mg
  • Sodium: 210mg
  • Calories from fat: 13%
  • Fiber: 2.2g
  • Calcium: 208mg

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Pumpkin Custards with Brittle Topping recipe