1-15oz canned pumpkin 1/2 cup sugar 1/2 cup brown sugar 5 large egg yolks 2 teaspoons vanilla 1 teaspoon cinnamon 1/4 teaspoon cardamom 1/4 teaspoon allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 3 cups whipping cream Dried brown sugar for topping
To dry sugar: Place brown sugar in a single layer on baking sheet and bake at 250 degrees for 45 minutes. Crumble and set aside. Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and sugars. Whisk in egg yolks, vanilla, spices and salt. Pour cream into a small saucepan over medium-low heat and heat until cream begins to steam. Slowly pour cream into pumpkin mixture stirring constantly. Pour mixture equally into 8 ramekins. Carefully place ramekins in a large roasting pan and fill with water half-way up sides of ramekins. Bake for 35 minutes. Remove from roasting pan and let cool. When cool refrigerate for at least 4 hours. when ready to serve, top with dried brown sugar and caramelize with a torch or place ramekins under the broiler and broil just until the sugar begins to caramelize. Serve immediately.