1 cup half & half (1/2 cream, 1/2 milk)
2 TBSP + 2 tsp Truvia baking blend (sugar/stevia blend) divided
4 egg yolks
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/3 cup pumpkin purée
Preheat oven to 300 degrees F.
Place egg yolks in a small bowl and set aside.
In a medium saucepan, combine half & half and 2 TBSP sugar. Heat over medium-low heat until it begins to bubble around the edges but does not reach a full boil.
Add a little bit of the hot mixture into the eggs yolks while whisking. Pour egg yolks into the pan and mix together.
Whisk in the vanilla and seasonings and then the pumpkin purée.
Divide evenly into 4 small ramekins (4 oz.)
Place ramekins in a baking dish. Place on wire rack in oven and fill it a little over halfway with boiling water.
Bake 30-40 minutes until edges are set but the middle still jiggles.
Remove from hot water and refrigerate a minimum of 2 hours.
When ready to serve, top each custard with 1/2 tsp Truvia sugar. Use a kitchen torch to melt/set the sugar until it's golden and the sugar creates a shell. (You may also do this with the broiler setting on your oven).
- Calories 76
- Saturated Fat 2g
- Sodium 19mg
- Carbohydrates 6g
- Dietary Fiber 0g
- Protein 2g