Preparation Steps

• Preheat your oven to 325°F (160°C).
• In a medium saucepan, combine heavy cream and pumpkin puree over medium heat, stirring until simmering. Remove from heat.
• In a large mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth.
• Gradually whisk warm pumpkin cream into the egg yolk mixture, stirring continuously.
• Strain the custard mixture through a fine-mesh sieve into a measuring cup or bowl.
• Divide custard evenly among six ramekins and place in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins.
• Bake for 30-35 minutes until custards are set but slightly jiggly.
• Let ramekins cool at room temperature, then refrigerate for at least 4 hours or overnight.
• Before serving, sprinkle granulated sugar over the custard and use a kitchen torch to caramelize the sugar until golden brown.