Pumpkin Brulee

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4 cups heavy cream
2 teaspoons vanilla extract
16 egg yolks
¼ cup brown sugar
¾ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
¼ cup white sugar

Preheat oven to 325 degrees F. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours. Before serving, sprinkle 1 teaspoon of sugar over the top of each crème brulee. Use a kitchen torch or your oven’s broiler to caramelize the sugar. It may take 2 to 3 minutes in a broiler. Serve immediately.