Pumpkin Custards With Brittle Topping
- 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 325u0b0.
- 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 325u0b0 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.
pumpkin, condensed milk, eggs, pumpkinpie spice, vanilla, salt, cooking spray, peanut brittle
Taken from www.myrecipes.com/recipe/pumpkin-custards-with-brittle-topping (may not work)