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1
Preheat the oven to 350
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2
In a saucepan combine milk, cream, sugar, cinnamon, nutmeg, cloves, ginger, salt and allspice heat just to a simmer to dissolve sugar, add vanilla and chill, covered 30 minutes
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3
Whisk in egg yolks, whisk until smooth, add the pumpkin,whisking until well blended.Strain through a fine mesh strainer into a bowl
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4
Pour custard into 8 - 8 ounce ramekins place ramekins in baking pan, line bak I'm ng pan wit b clean kitchen towel to keep ramekins from sliding around in the pan.
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5
Pour enough hot water to come halfway up the sides of the ramekins.Bake for 25 to 30 minutes until the custards are set around the edges but still a little shaky in the center.
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6
carefully remove pan from the oven.
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7
Remove ramekins from the water bath to cool to room temperature, then cover with plastic wrap and refrigerate for at least 8 hours or overnight.
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8
Preheat the broiler, or better yet use a small propane torch remove plastic wrap from each brulee and sprinkle a thin layer of granulated sugar on top of each custard.
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9
Using torch on low heat sugar un y IL it melts and turns golden or broil for 30 to 60 seconds until sugar is caramelized.
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10
Serve
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11
Its great by itself but even better with a garnish of gingersnap cookies, recipe attached below, and whipped cream
