Yield = 6 Servings
1 1/2 C. Heavy Cream
1/2 C. Whole Milk
1/4 t. Ground Cinnamon
1/8 t. Ground Nutmeg
1/8 t. Ground Ginger
1/8 t. Ground Cloves
4 Egg Yolks
1/2 C. Granulated Sugar
1/4 C. Canned Pumpkin Puree
1/3 C. Raw Sugar
Heat oven to 300 degrees.
In a saucepan, heat Cream, Milk, Cinnamon, Nutmeg, Ginger and Cloves over medium heat until it comes to a boil.
Immediately after it comes to a boil, turn off heat and set aside for at least 15 minutes. This allows the mixture time to infuse.
In a large bowl, whisk the Egg Yolks with the Granulated Sugar.
Gradually pour in the hot mixture.
Whisk in the Pumpkin Puree. (Be careful not to whisk too hard and make bubbles).
Pour mixture into ovenproof ramekins (or hollowed mini pumpkins for a holiday twist).
Place ramekins in a hot water bath.
Bake until almost set (about 30-40 minutes).
After removing the ramekins from the oven, top with Sugar and torch.