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1
Have ready the toasted nuts.
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2
Preheat the oven to 275F.
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3
In a medium bowl, whisk the egg yolks until pale in color.
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4
Whisk in the 1/2 cup light brown sugar until dissolved.
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5
Whisk in the pumpkin, sour cream, heavy cream, cinnamon, ginger, and five-spice powder.
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6
Place six standard-size flan dishes in a baking pan.
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7
Divide the custard mixture among the dishes.
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8
Sprinkle with the nuts.
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9
Pour warm water into the pan to come halfway up the sides of the dishes.
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10
Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
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11
Remove from the oven and lift the dishes from the hot water.
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12
Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
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13
When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon oven-dried brown sugar or raw sugar over each custard.
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14
Using a hand-held blowtorch, caramelize the sugar (see Notes).
