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 simple treat or add a little whipped cream for a more indulgent dessert. I have heard it makes great pumpkin pie as well if you have a good Gluten Free Pie Crust for the celiac at your dinner.

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)

DIRECTIONS

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.