Directions:

1. In saucepan, mix together cream, milk, and spices, just to a boil. Set aside and let cool.
2. In another bowl, combine sugar and egg yolks. Slowly whisk in slightly cooled cream mixture.
3. Whisk in pumpkin puree. Pour into ramekins.
4. Add hot water to pan, avoiding getting any in ramekins.  Bake at 300° for 35 to 40 minutes.
5. Custard should jiggle slightly when done.  Let cool for 15 minutes.
6. Cover tightly with saran wrap and let set in refrigerator at least 2 hours.
7. Remove from fridge, unwrap, and pour raw sugar onto tops.
8. Using torch or broiler, brown sugar until dark brown and crispy.