Instructions

1. Preheat the oven to 325 degrees F. Place 4 (6-ounce) ceramic ramekins in a baking dish with high sides, and set aside.
2. Add the cream, cinnamon, ginger, nutmeg, and cloves to a saucepan over medium-low heat. Whisk to combine. Bring the mixture almost to a boil, then remove it from the heat and let it cool to room temperature.
3. While the cream mixture simmers, whisk together the egg yolks, pumpkin puree, and 1/3 cup of the sugar. Mix quickly until incorporated.
4. After the cream mixture has cooled, pour it into the egg mixture, whisking constantly. Strain the mixture through a fine mesh strainer into a bowl.
5. Evenly divide the mixture into the ramekins, filling them about 3/4 of the way to the top.
6. Add 3-4 cups of water to the baking dish, until it reaches about 3/4 of the way up the outside of the ramekins. Carefully place the baking dish in the oven and bake for 40-45 minutes. The custard should be finished when it is slightly jiggly, but not completely firm.
7. Remove from the oven and allow it to cool completely.
8. You can refrigerate the custard overnight to serve the next day. If you do, wrap each tightly with plastic wrap and refrigerate (you’ll add the sugar to caramelize the tops just prior to serving). If you’re serving them the same day, make sure they have cooled completely.
9. Add 2 teaspoons of sugar to the tops of each. Use a kitchen torch, moving in a circular motion, about 3 inches from the tops, to caramelize the sugar until it is golden.