Pumpkin Custards With Brittle Topping Recipe

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

Preparation

Heat oven to 325°F. Spray 6 (6-oz) custard cups or ramekins with cooking spray.

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.

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.

Cover; refrigerate at least 8 hours. Sprinkle each custard with 2 teaspoons peanut brittle before serving.

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