-
-
My review
Pumpkin Custard with a Kick
17
Julie
"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."
Added to shopping list.
Go to shopping list.
Ingredients
6 h servings 161Original recipe yields 6 servings (6 custard cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 88 Ratings
-
-
-
-
-
Most helpful positive review
11/26/2008
Custard was great, but only after doubling the sweetening. Perhaps some people like a barely sweet dessert, but I was skeptical about 1/3 cup of brown sugar when I read the recipe, knowing that ...
Most helpful critical review
3/24/2009
Too much of a kick. Unfornately, the cayenne did not taste good, maybe it was too much. I would love to make this again as a great lowfat custard but without the cayenne.
Most helpful
Most positive
Least positive
Newest
11/26/2008
Custard was great, but only after doubling the sweetening. Perhaps some people like a barely sweet dessert, but I was skeptical about 1/3 cup of brown sugar when I read the recipe, knowing that ...
12/15/2008
Good, but needs spices. I use 1 tsp cinnamon, 2 tsp ginger, 1/2 tsp cloves and a dash of allspice and nutmeg. Not necessary to used skimmed evaporated milk - the regular works, too. Also I subst...
1/18/2010
Great, I added homemade applesauce instead of o.j. as I didn't have any and just used whole eggs. It came out a little denser. Also if you live in a cold climate like me I just turn my oven off ...
3/24/2009
Too much of a kick. Unfornately, the cayenne did not taste good, maybe it was too much. I would love to make this again as a great lowfat custard but without the cayenne.
12/2/2014
I made it per the recipe and loved the "kick". Great alternative to pumpkin pie or just if you want something different. I agree that different combinations of spices could be used to suit you...
11/13/2012
Excellent! Quite spicy for a dessert, but really in my style. I used other people's suggestions: I mixed it all in a blender, making it easy to pour; and, I used unsweetened applesauce for lack ...
11/24/2017
I used 2% evaporated milk and omitted the cayenne pepper. It was a hit with everyone! This is a heart-healthy, flavorful, creamy dessert with the perfect amount of sweetness using only the 1/3...
11/26/2015
I just now made this recipe here are just a few modifications: I used 1/4 C maple syrup, 1/2 C brown sugar and increased the spices & added 1/2tsp cloves, nutmeg,cinnamon & 2 tsp ginger. I have ...