Pumpkin Custard with a Kick

Pumpkin Custard with a Kick

6
Julie 12

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

6 h servings 161 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

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 ...

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...

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 ...

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.

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...

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 ...