PUMPKIN CUSTARD WITH A KICK

Pumpkin Custard with a Kick image

Cayenne pepper is the unexpected ingredient that gives this not-so-traditional pumpkin custard its added kick! Enjoy it as is for a fat-free treat or add a little whipped cream (the real stuff, please) for a more indulgent dessert.

Provided by Julie

Categories Fruits and Vegetables Vegetables Squash

Time 6h

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup packed brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon cayenne pepper
1 teaspoon vanilla extract
¼ 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

Steps:

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, pumpkin pie 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.

Nutrition Facts : Calories 160.6 calories, Carbohydrate 26.1 g, Cholesterol 12.6 mg, Fat 3.2 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 281.8 mg, Sugar 22 g