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Preheat the oven to 300 degrees F. In a medium saucepan heat the cream, cinnamon, ginger and nutmeg over medium heat, stirring occasionally until it begins to boil. Remove from the heat and allow to sit for 10 minutes.
Meanwhile, in a large bowl, combine the yolks with 1/2 cup sugar. Whisk until light in color and the sugar has dissolved. Pour in the warm cream, whisking continually. Whisk in the pumpkin and vanilla.
Place 4 6-ounce ovenproof ramekins in a large roasting pan. Fill the ramekins with the pumpkin mixture. Place the roasting pan on the center shelf of the oven. Carefully pour hot water into the roasting pan, being careful not to get any into the ramekins. Add enough water to come halfway up the ramekins. Bake for 25 to 35 minutes until the custard is set but still jiggles slightly. Remove from the oven and cool. Refrigerate at least 3 hours or overnight.
Sprinkle the remaining ..." cup sugar over the tops of the chilled custards. Use a pastry torch to brown the sugar; or, place the ramekins on a baking sheet under a broiler about 4 inches from the heat until the tops brown and bubble, about 1 to 3 minutes. Let cool for 3 minutes and serve.