Ingredients
6
6 servings
- •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
- •2 tablespoons Sugar In The Raw®, or as needed
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, whisk to combine yolks, sugar, and stevia.
- In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine-mesh sieve into a large measuring cup.
- Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
Nutritional Facts
Per 6 servings
- Calories: 237
- Carbohydrate: 21g
- Fat: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 16g
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