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| Pumpkin Custard with a Kick |
"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."
Ingredients :
- 1/3 cup packed brown sugar
- 1 teaspoon pumpkin pie 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)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 6H |
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- 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.
Notes :
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