1-Begin by preheating your oven to 300°F (about 150°C) and setting up a water bath fill a baking dish with hot water to halfway up the sides of your ramekins. This step helps the custard bake gently and evenly for that silky smooth finish.

2-Next, whisk the 3 large whole eggs with 1/2 cup sugar until they’re pale and thick, creating a solid base for your custard. In a separate saucepan, heat the 1 3/4 cups heavy whipping cream almost to a simmer, then slowly pour it into the egg mixture while whisking to avoid curdling that’s the key to a flawless texture. Once combined, stir in the 1 cup pumpkin puree and 1/4 teaspoon ground cinnamon until everything is smooth and well incorporated.

3-After that, strain the mixture through a fine sieve to remove any lumps, which ensures a creamy pumpkin dessert without surprises. Pour the custard into eight 4-ounce ramekins, place them in the water bath, and bake for 35 to 40 minutes until the centers barely jiggle. Let them cool to room temperature, then chill in the fridge for at least a couple of hours to set properly.

4-For the fun part, sprinkle 1 to 2 teaspoons of sugar on each chilled custard and use a handheld torch to caramelize it into a crisp, amber-colored crust. Remember not to refrigerate the topping afterward to keep that crunch intact break it just before serving for the best experience. If you don’t have a torch, try popping them under the broiler for a quick alternative, though results may vary.