Pumpkin Custard With A Kick - cooking recipe

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)

Preparation

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.