Easy Low-Carb Pumpkin Custard

1. Preheat the oven to 300°F (150°C). Put a kettle full of water on the stove and bring to a boil.

2. In a large bowl, quickly mix the pumpkin, erythritol and pumpkin pie spice with an electric mixer.

3. Add the eggs and mix quickly.

4. Add the heavy cream and mix until well mixed and there are no lumps in the mixture.

5. Pour the mixture into six individual-size oven-safe ramekins or other small ceramic forms.

6. Place the ramekins in a large roasting pan and put the pan in the oven.

7. Pour boiling water into the pan so that the water is halfway up the sides of the ramekins.

8. Bake for some 45 minutes, until the custards are almost firm. You can check the firmness by gently shaking the pan. If the custards are firm, they stay still, or the center will only slightly shake like jelly. If the custards are not ready, the whole top will shake like jelly. Be careful not to shake too hard because the hot water in the pan spills and burns easily! A safer way is to insert a stick or a knife into the center of a ramekin. If it comes out clean, the custards are ready. The custards will solidify more when they are chilled, so in this stage they don’t have to be completely firm.

9. Remove the pan from the oven and place the ramekins on a cooling rack. When they have cooled down to room temperature, refrigerate them for several hours, or preferably overnight.