Ingredients
1 cup heavy cream
1 cup half and half
3/4 cup canned pumpkin
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 each egg yolks
1 each egg
1/3 cup pure maple syrup
1 pinch salt
Creme Brulee Sugar
1/2 cup brown sugar
1/4 cup sugar
Preparation
Preheat oven to 325*F.
Whisk cream, half and half, pumpkin, syrup, and spices together in a saucepan. Warm over medium heat until steam rises.
Whisk yolks, egg, syrup, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain (if desired), and pour into baking dishes.
Divide custard among six 4-oz ovenproof ramekins, filling to about 1/4" from the top. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes or until just set; DO NOT OVERCOOK.
Remove ramekins from the water bath, cool, and wrap loosely in plastic.
Chill until completely cold, preferably overnight.
Caramelize each custard before serving by burning sugar on top: Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 Tbsp sugar mixture over each one, tapping out any excess sugar. Using a kitchen torch, melt the sugar by waving the flame 4-8" from the surface until no dry sugar is visible. Let stand 3-5 minutes before serving.
