pumpkin custard with a kick

Ingredients

• Servings: 6
• 1/3 cup packed brown sugar
• 1 teaspoon spice
• 1/4 teaspoon cayenne pepper
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 4 egg whites, lightly beaten
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can fat-free evaporated milk
• whipped cream, to garnish (optional)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 6 hrs


• preheat an oven to 350 degrees f (175 degrees c). place 6 custard cups in a 9x13-inch baking dish. bring a kettle of water to the boil.
• combine the brown sugar, spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. stir in the pumpkin and evaporated milk until well blended.
• carefully ladle the custard into each cup, dividing the mixture evenly. pour boiling water around the cups to a depth of at least 1 inch. bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
• carefully remove the pan from the oven; allow to cool. remove the custard cups from the water bath and cool completely on a wire rack. refrigerate before serving. serve garnished with a tablespoon of real whipped cream, if desired.