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1
Preheat the oven to 350.
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2
In a medium saucepan, mix 1 cup of the sugar with the water.
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3
Using a wet pastry brush, wash down the pan's side to remove any sugar.
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4
Cook over moderately high heat until an amber caramel forms, about 8 minutes.
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5
Off the heat, stir in the cream and milk.
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6
Cover over moderate heat, stirring, until the caramel is smooth, about 1 minute.
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7
In a medium bowl, whisk the pumpkin puree with the 6 egg yolks and 2 whole eggs.
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8
Add the cinnamon, ginger, nutmeg, cloves, pepper and a pinch of salt.
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9
Gradually whisk in the hot caramel cream.
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10
Pour the pudding into twelve 1/8-cup ramekins set in a roasting pan.
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11
Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins.
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12
Cover the pan with foil and cut 4 small slits in the top.
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13
Bake the puddings for about 40 minutes, or until the centers are just set.
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14
Remove the puddings from the water bath.
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15
Let cool on a wire rack then refrigerate until completely chilled, at least 11/2 hours.
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16
Preheat the broiler.
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17
In a large bowl set over a pot of simmering water, whip the 6 egg whites with the remaining 1 1/2 cups of sugar, the vanilla seeds and a pinch of salt.
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18
Whip until the sugar has dissolved, 3 minutes.
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19
Remove the bowl from the water bath.
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20
Beat the whites until stiff, glossy peaks form, 6 minutes.
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21
Spread the meringue in swirls over the pudding.
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22
Broil 4 inches from the heat for 2 minutes, until golden, and serve.
