Ingredients
- 3 egg yolks
- ¼ cup Sugar In The Raw®
- ¼ cup Stevia In The Raw®
- 1 cup heavy cream
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- For Topping:
- 2 tablespoons Sugar In The Raw®, or as needed
Why This Recipe Is So Tasty
Helpful Kitchen Tips
- 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.
Step 1
Gently heat 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.
Step 2
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.
Step 3
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.
Step 4
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!
