Cook pumpkin in a small saucepan over medium, stirring constantly, until slightly thickened, about 5 minutes (you should now have 1/4 cup). Set aside, and let cool, about 5 minutes.

In a bowl, whisk the yogurt, egg, maple syrup, nutmeg, and vanilla until smooth. Spoon the yogurt mixture into the indentation in each slice of bread. Top the custard with berries.

Some desserts have tastes so strong they seem to shout at you; others get your attention with a whisper. This peach brown butter custard tart falls in the latter category.

To prevent your custard bottom from getting soggy, many baking experts advise that you first “blind blake” your crust. This means you bake your crust for 15-20 minutes before putting your ...

7) Sprinkle a touch of ground nutmeg on top of each custard for an extra layer of flavor. 8) Carefully place the ramekins or baking dish into the water bath in the oven.