This creamy dessert combines the warm flavors of pumpkin with a delicate caramelized sugar topping, perfect for a cozy night in. With less sugar, it’s a lighter treat that still feels indulgent and satisfying.
Start by heating your oven to 325°F. In a medium bowl, whisk together the egg yolks, sugar, and stevia until well combined. Warm the cream in a saucepan until it’s just about to simmer, then slowly whisk it into the yolk mixture. Stir in the pumpkin, vanilla, and spices until everything is smooth.
To make sure the custard is silky, pour the mixture through a fine mesh sieve into a large measuring cup or bowl. Divide the mixture evenly into six 6-ounce ramekins, and place them in a deep baking dish or roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake for about 30 minutes, or until the custards are mostly set but still have a little jiggle in the center. Once done, take them out and let them cool on a rack. Cover the ramekins with plastic wrap and pop them in the fridge for at least 2 hours, or up to a full day.
Right before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch or the broiler to caramelize the sugar until it’s golden and crisp. Enjoy!
- Use fresh pumpkin puree for the best flavor and texture.
- Make sure to evenly distribute the sugar on top before caramelizing to get a crisp, golden crust.
- Let the custards chill for at least a few hours to fully set before torching the sugar.
This dessert offers the rich, creamy texture of a classic custard with the warm flavor of pumpkin. Using less sugar makes it a lighter treat without losing its sweetness. It's perfect for those who want a cozy fall dessert that feels indulgent but is a bit healthier.
Serve with a sprinkle of cinnamon or nutmeg on top for extra warmth. A dollop of whipped cream or a few toasted pecans can add nice contrast in texture. This dessert pairs well with a hot cup of coffee or spiced tea.
Store leftovers covered in the refrigerator for up to 3 days. Keep the caramelized sugar crust separate if possible, and add it just before serving to maintain its crunch. Reheat gently or enjoy cold for best results.
