Pumpkin Praline Creme Brulee

Directions

1. Preheat oven to 325°. In a small bowl, whisk egg yolks and syrup. In a small saucepan, heat cream over medium heat until bubbles form around side 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, cinnamon, vanilla and ginger.
2. Transfer to four 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. Combine sugars. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Sprinkle with pecans. Refrigerate until firm, 1-2 hours.