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1
Oven to 300 degrees F.
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2
Prepare a roasting pan that can comfortably hold the 4 ramekins.
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3
Heat the cream and spices together until scalding.
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4
Set aside to let steep for 15 minutes.
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5
Whisk the yolks, sugar and salt together.
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6
Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
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7
Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
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8
As the yolks heat up, you can add the cream faster.
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9
Whisk in the pumpkin.
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10
Strain the mixture through a very fine mesh strainer.
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11
Pour into the ramekins.
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12
Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
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13
bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
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14
Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
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15
When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
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16
Serve at once.
