Directions

• 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 a small amount of hot cream
• into egg yolk mixture. Return all to the pan, stirring constantly.
• Stir in the pumpkin, vanilla and spices.
• Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a
• baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
• 325° 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.
• If using a creme brulee torch, sprinkle with remaining sugar. Heat
• sugar with the torch until caramelized. Serve immediately.
• If broiling the custards, place ramekins on a baking sheet; let stand
• at room temperature for 15 minutes. Sprinkle with remaining sugar.
• Broil 8 in. from the heat for 4-7 minutes or until sugar is