Pumpkin Custard with a Kick

Ingredients

• 0.3 cup brown sugar packed
• 15 ounce pumpkin puree canned
• 0.3 teaspoon cayenne pepper 
• 4  egg whites lightly beaten
• 12 fluid ounce evaporated milk fat-free canned
• 0.3 cup orange juice 
• 1 teaspoon pumpkin pie spice 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• ladle
• oven
• knife
• mixing bowl
• wire rack
• baking pan

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
3. 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.
4. Carefully ladle the custard into each cup, dividing the mixture evenly.
5. Pour boiling water around the cups to a depth of at least 1 inch.
6. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
7. Carefully remove the pan from the oven; allow to cool.
8. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving.
9. Serve garnished with a tablespoon of real whipped cream, if desired.