-
Preheat the oven to 325(f) degrees. Boil a large kettle of water & set aside.
-
In a saucepan over medium heat whisk together the cream, milk, brown sugar & pumpkin. Bring to a gentle simmer.
-
In a large mixing bowl whisk together the egg yolks, vanilla, cinnamon, ginger, nutmeg, cloves & salt.
-
Slowly temper in the pumpkin mixture to the egg yolk mixture, whisking constantly. Pour the mixture through a fine-mesh sieve to ensure filling is silky smooth.
-
Evenly divide mixture amongst 6 to 8 ramekins (depending on the size of ramekin).
-
Transfer to a large baking dish & add the boiling water until it reaches halfway up the sides of the ramekins. Be careful to not get any water in the ramekins.
-
Bake for 30 to 35 minutes, until the center of the custard has a slight jiggle. Transfer to a cooling rack & let cool to room temperature. Chill in the refrigerator for a minimum of two hours before serving.
-
Garnish with whipped cream & pumpkin seeds!