Pumpkin Crème Brulee

Ingredients:

• 1.5 cups heavy cream
• 1/2 cup whole milk
• 1/8 tsp cinnamon
• 2 pinches of nutmeg
• 1 pinch of ground ginger
• 1 pinch of ground cloves
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup pumpkin puree
• 1/3 cup coarse sugar or raw sugar

Preparation:

1. Preheat oven to 150°C.
   
   In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves, stirring occasionally, until the mixture comes to a boil. Immediately turn off the heat and let it steep for at least 15 minutes.
2. In a large bowl, whisk the egg yolks with the granulated sugar. Gradually pour in the hot cream mixture, whisking constantly. Stir in the pumpkin puree. Pour the mixture into 4 ovenproof baking dishes and place them on a baking sheet filled with hot water. Bake in the center of the oven for 30 to 40 minutes. The custard should wiggle slightly when you shake the dish; it will set further once it's completely cooled.
   
   Remove from the water bath and cool for 15 minutes. Cover each mold tightly with plastic wrap, making sure the plastic doesn't touch the surface of the custard. Refrigerate for at least 2 hours and up to 24 hours.
3. When ready to serve, preheat the oven to high broil. Uncover the cooled custards and sprinkle raw sugar on top. Place the molds on a baking sheet in the oven and bake until the sugar has melted and caramelized, 1 to 2 minutes. Let the crème brûlée cool for 1 minute before serving.