Maple Pumpkin Crème Brûlée

Instructions

1. Prepare the oven and ramekins
   Preheat oven to 325°F (165°C). Place six 6-ounce ramekins in a large baking dish with high sides. Bring a kettle of water to a boil for the water bath.
2. Heat the cream
   In a medium saucepan, heat the heavy cream over medium-low heat until it begins to steam, but do not let it boil. Remove from heat and let cool slightly for about 5 minutes.
3. Create the custard base
   In a large bowl, whisk together the egg yolks, pumpkin puree, maple syrup, and granulated sugar until smooth and well combined. Whisk in the vanilla, cinnamon, nutmeg, ginger, cloves, and salt until fully incorporated.
4. Temper the eggs
   Slowly pour about 1/4 cup of the warm cream into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the remaining cream while continuing to whisk until fully combined.
5. Strain and fill ramekins
   Pour the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup with a spout. This will remove any lumps or bits of egg. Divide the mixture evenly among the ramekins.
6. Bake in water bath
   Carefully pour the hot water into the baking dish until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custards. Bake for 35-40 minutes, until the edges are set but the centers still have a slight jiggle when gently shaken.
7. Cool and chill
   Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
8. Caramelize the topping
   Just before serving, sprinkle 1 tablespoon of maple sugar or turbinado sugar evenly over the top of each custard. Using a kitchen torch, melt the sugar until it bubbles and turns a deep amber color. Alternatively, place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. Let the caramelized sugar harden for 1-2 minutes before serving.