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Pumpkin Custard with a Kick
Pumpkin Custard with a Kick
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
360 minutes
Spice up classic pumpkin custard with a kick of cayenne pepper, enjoy on its own or top with real whipped cream for a decadent dessert.
Ingredients:
  • 0.33333334326744 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 0.25 teaspoon cayenne pepper
  • 0.25 cup orange juice
  • 4 egg whites, lightly beaten
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 6 tablespoons whipped cream, to garnish
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Arrange 6 custard cups in a 9x13-inch baking dish and boil water in a kettle.
  • In a mixing bowl, whisk together the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and beaten egg whites. Add the pumpkin and evaporated milk, and mix until fully combined.
  • Gently pour the custard into each cup, ensuring an even distribution. Place the cups in a baking dish and pour boiling water around them until it reaches at least 1 inch in depth. Bake in the preheated oven until a knife inserted in the center comes out clean, for about 45 minutes.
  • Remove the pan from the oven and let it cool. Take out the custard cups from the water bath and allow them to cool completely on a wire rack. Refrigerate until ready to serve. If desired, top each serving with a dollop of real whipped cream.

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