Healthy Pumpkin Creme Brulee with Reduced Sugar

Ingredients 0/9

Step 1

Warm your oven to 325°F. In a medium bowl, whisk together the egg yolks, sugar, and stevia until smooth. Then, gently warm the cream in a saucepan until it’s just about to simmer. Slowly pour the warm cream into the yolk mixture, whisking constantly to combine. Stir in the pumpkin, vanilla, and spices until everything is well mixed.

Step 2

To get a silky texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. Divide the custard evenly among six 6-ounce ramekins and place them in a deep baking dish or roasting pan. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins—this water bath will help the custards cook evenly.

Step 3

Bake for about 30 minutes, or until the custards are mostly set but still have a slight wobble in the center. Once done, take the ramekins out and let them cool on a wire rack. Cover them with plastic wrap and pop them in the fridge for at least 2 hours, or up to a full day to chill.

Step 4

Right before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch or your oven’s broiler to caramelize the sugar until it’s golden and crisp. Let the sugar harden for a minute, then enjoy!