1-Begin: Begin by preheating the oven to 300 degrees Fahrenheit. If you’re using homemade pumpkin puree, blend it until smooth first. Then, in a medium bowl, whisk the eggs and 1/2 cup sugar together until combined. Next, heat the heavy whipping cream in a saucepan until it’s nearly simmering, stirring frequently to prevent scorching.

2-Whisking and Mixing the Custard: Gradually whisk the hot cream into the egg mixture to avoid scrambling the eggs, keeping everything silky. Strain the mixture through a fine strainer into a measuring cup or bowl with a pouring lip for a smooth texture. Stir in the pumpkin puree and ground cinnamon to add that warm flavor.

3-Baking and Finishing Touches: Divide the mixture evenly among eight 4-ounce ovenproof ramekins or custard cups. Place the ramekins in a large baking dish and fill the dish with boiling water halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until the centers barely jiggle, then allow the custards to cool to room temperature before covering and refrigerating until ready to serve.

4-For the topping, once at room temperature, sprinkle 1 to 2 teaspoons of additional sugar evenly over each custard. Caramelize the sugar using a kitchen torch in a circular motion until it turns a rich amber color don’t refrigerate after this step to keep the topping crisp. When it’s time to eat, break the caramelized sugar with a spoon for that perfect crunch. The total preparation takes about 10 minutes, with 35 to 40 minutes for baking, plus cooling and chilling time, making the active cooking around 50 minutes.