Pumpkin Spice Creme Brulee
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2 cups whipping cream
3 egg yolks, slightly beaten
2 eggs, slightly beaten
1/2 cup canned pumpkin
1/3 plus 1/4 cup sugar, divided
1 teaspoon ground cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
In saucepan, heat whipping cream over medium heat until bubbly. Remove from heat. In a bowl, combine egg yolks, eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Beat with wire whisk until just combined. Slowly whisk hot cream into pumpkin mixture.
Place 6 3/4-cup souffle dishes or custard dishes in a 9x13-inch baking pan. Divide mixture evenly in dishes. Place pan on oven rack. Pour enough boiling water into pan to reach half-way up sides of dishes.
Bake for 30 minutes or until centers appear set when carefully shaken.
Gently remove pan from oven and remove dishes from water. Cool on rack. Cover and chill for at least 1 hour or up to 8 hours.
Before serving, let stand at room temperature for 20 minutes.
Meanwhile, in a heavy skillet, heat 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally, to heat evenly. Don't stir. Once sugar starts to turn color, reduce temperature to low. Cook 3 to 5 minutes or until golden, stirring as needed with a wooden spoon.
Quickly drizzle caramelized sugar over custards. If sugar hardens, return to heat, stirring until melted. Serve immediately.