1-Getting Started: First, preheat your oven to 300°F (about 150°C) to ensure even baking. If your pumpkin puree is homemade, blend it until it’s completely smooth for the best texture. This step sets the foundation for a flawless custard.

2-Mixing and Baking the Custard: In a bowl, whisk together the 3 large whole eggs and 1/2 cup sugar until well combined. Next, heat the 1 3/4 cups heavy whipping cream in a saucepan over medium heat, stirring often, until it’s just about to simmer. Slowly pour this hot cream into the egg mixture, whisking constantly to avoid curdling and keep things silky.

Once mixed, strain the custard through a fine sieve into a container, then whisk in the 1 cup pumpkin puree and 1/4 teaspoon ground cinnamon. Divide the mixture evenly into eight 4-ounce ramekins placed in a baking dish. Add boiling water to the dish until it reaches halfway up the sides of the ramekins for a gentle water bath.

Bake for 35 to 40 minutes, or until the centers barely jiggle when you shake them gently. Let the custards cool to room temperature, then cover and refrigerate them. Just before serving, sprinkle 1 to 2 teaspoons of sugar on each and use a handheld torch to caramelize it until it’s amber and crisp. Break the top with a spoon and enjoy!