Pumpkin Custards with Brittle Topping

Ingredients

• 15 ounce pumpkin puree canned
• 4 large eggs 
• 0.3 cup peanuts chopped
• 1 teaspoon pumpkin pie spice 
• 0.1 teaspoon salt 
• 14 ounce condensed milk fat-free sweetened canned
• 2 teaspoons vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• blender
• ramekin
• baking pan

Directions

1. Preheat oven to 32
2. Place first 6 ingredients in a blender; process just until smooth.
3. Pour custard mixture evenly into 6 (6-ounce) ramekins or custard cups coated with cooking spray.
4. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
5. Bake at 325 for 45 minutes or until center of custard barely moves when ramekin is touched.
6. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 8 hours.
7. Sprinkle each custard with 2 teaspoons peanut brittle before serving.