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.
Provided by Julie
Categories Fruits and Vegetables Vegetables Squash
Time 6h
Yield 6
Number Of Ingredients 9
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
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Dianne Mercado
[email protected]I can't wait to try this pumpkin custard recipe! It looks so delicious and easy to make.
Hina Zaman
[email protected]This pumpkin custard is a delicious and easy-to-make dessert that's perfect for any occasion.
Madie Kats
[email protected]I served the pumpkin custard with a dollop of whipped cream, and it was the perfect finishing touch.
Ayaj Bithi
[email protected]I made this custard in individual ramekins, and it was a beautiful presentation. It's also a great way to portion control.
Balla Gujjar
[email protected]I added a bit of nutmeg and cinnamon to the custard, and it turned out perfectly. The spices really complemented the pumpkin flavor.
Kelkeyas Daniel
[email protected]This pumpkin custard is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for Thanksgiving or Christmas.
Sujan Timalsina
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this custard. The flavors were subtle and well-balanced, and the custard was very smooth and creamy.
Moeen Khan
[email protected]I made this pumpkin custard for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe.
Glenn Starkey
[email protected]This is the best pumpkin custard I've ever had! The flavors are amazing, and the custard is so smooth and creamy. I highly recommend this recipe.
Md Rakeb Khan
[email protected]The pumpkin custard was delicious! I loved the combination of flavors, and the custard was so smooth and creamy. I will definitely be making this again soon.
BLESSED PICTURES
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced baker, but I was able to make this custard without any problems.
Guwani Senanayake
[email protected]This pumpkin custard was a hit with my family! The flavors were perfectly balanced, and the custard was smooth and creamy. I will definitely be making this again.