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1
Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
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2
In a medium saucepan, heat the heavy cream.
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3
Add the brown sugar, and 1/4 cup of the granulated sugar.
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4
Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar.
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5
Remove from the heat.
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6
In a medium bowl, whisk the eggs until frothy and lemon-colored.
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7
Slowly add 3/4 cup of the hot cream, whisking constantly.
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8
Add the egg mixture to the remaining hot cream, and whisk.
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9
Add the vanilla, cinnamon, nutmeg, and potatoes, and whisk until smooth.
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10
Strain through a fine mesh strainer into a large bowl.
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11
Divide among the prepared custard cups.
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12
Add enough hot water to come halfway up the sides of the cups.
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13
Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes.
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14
Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
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15
Sprinkle each custard with 1/2 teaspoon of the remaining sugar.
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16
Using a blow torch, caramelize the sugar.
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17
(Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, 1 to 2 minutes.)
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18
Place on small dessert plates and serve.
