Prep: 20 mins | Bake: 25 mins + chilling | Yield: 8 servings

Ingredients:

8 egg yolks

1/3 cup plus 1/2 cup sugar, divided

3 cups heavy whipping cream

3/4 cup canned pumpkin

1 1/2 tp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp each ground ginger, nutmeg and cloves

Instructions:

  1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
  2. Transfer to 8 6-oz. ramekins in a baking pan; add 1″ of boiling water to pan. Bake, uncovered, at 325°F for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. If using a crème brûlée torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8″ from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.