1-Preheat your oven: Start by preheating your oven to 300°F (150°C) to set the stage for that creamy custard. This low temp keeps everything gentle and prevents any mishaps.

2-Prepare pumpkin puree: First, if you’re using homemade pumpkin puree, blend it until it’s nice and smooth. In a bowl, whisk the 3 large whole eggs with 1/2 cup sugar until they’re well mixed and a bit frothy. This step builds the base of your custard, so take your time.

3-Heat the cream: Next, heat the 1 3/4 cups heavy whipping cream in a saucepan over medium heat until it’s almost simmering, stirring now and then to avoid scorching. Once it’s hot, slowly add it to the egg mixture while whisking constantly. This tempers the eggs and keeps the custard silky.

4-Strain and mix: After that, strain the mixture into another bowl or measuring cup to remove any bits for a smooth finish. Stir in the 1 cup pumpkin puree and 1/4 teaspoon ground cinnamon to infuse that creamy spice. Divide it evenly into eight 4-ounce ramekins, then place them in a baking dish.

5-Bake in a water bath: Fill the dish with boiling water halfway up the sides of the ramekins for a water bath, which helps cook everything evenly. Bake for 35 to 40 minutes until the centers barely wiggle when you shake them. Let them cool to room temperature, cover, and chill in the fridge.

6-Caramelize the sugar: Just before serving, sprinkle 1 to 2 teaspoons of sugar on each and use a handheld torch to caramelize it into a golden amber crust. Break it with a spoon for that classic crunch. For the best texture, don’t chill after caramelizing, and know you can make this up to a week ahead just add the topping fresh.