Pumpkin Crème Brûlée

Instructions

1. Prepare the cream mixture
   In a medium saucepan, combine the heavy cream and vanilla bean with seeds. Heat over medium-low heat until small bubbles form around the edges, about 5 minutes. Remove from heat, cover, and let steep for 15 minutes.
2. Mix the egg base
   In a large bowl, whisk together the egg yolks, granulated sugar, and salt until pale yellow and slightly thickened, about 2-3 minutes.
3. Create the pumpkin custard
   Whisk the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and maple syrup into the egg mixture until smooth. Remove the vanilla bean from the cream and gradually whisk the warm cream into the pumpkin mixture until fully incorporated.
4. Bake the custards
   Preheat oven to 325°F (165°C). Divide the custard mixture among six 6-ounce ramekins. Place the ramekins in a large baking dish and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custards are set around the edges but still slightly jiggly in the center, about 35-40 minutes.
5. Cool and chill
   Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
6. Caramelize the sugar topping
   Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over each custard. Using a kitchen torch, melt the sugar until it bubbles and turns amber. Alternatively, place under a broiler for 1-2 minutes, watching carefully to prevent burning. Let the caramelized sugar harden for 1-2 minutes before serving.