1-Begin by whisking together the 3 large whole eggs and 1/2 cup sugar in a medium bowl until well blended, which helps create that rich base.

2-Heat the 1 3/4 cups heavy whipping cream in a saucepan over medium heat until it’s almost simmering, stirring frequently to prevent scorching.

3-Slowly add the hot cream to the egg mixture, whisking continuously to avoid curdling and keep the custard smooth.

4-Strain the mixture into a bowl with a pouring lip, then whisk in the 1 cup pumpkin puree and 1/4 teaspoon ground cinnamon for that signature flavor.

5-Divide the mixture evenly among eight 4-ounce ovenproof ramekins in a large baking dish, and fill the dish with boiling water halfway up the sides.

6-Bake for 35-40 minutes until the centers barely jiggle, then cool to room temperature and refrigerate until ready to serve.

7-For the topping, sprinkle 1 to 2 teaspoons of sugar over each custard and use a handheld torch to caramelize it in a circular pattern until it’s a rich amber color.