Reduced-Sugar Pumpkin Creme Brulee

1 . Stage

Preheat oven to 325 degrees F.

2 . Stage

In a medium bowl, whisk to combine yolks, sugar, and stevia.

3 . Stage

In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.

4 . Stage

Strain mixture through a fine-mesh sieve into a large measuring cup.

5 . Stage

Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.

6 . Stage

Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.

7 . Stage

Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.