Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately remove from the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Continue whisking constantly while gradually pouring in the hot cream mixture. Now, whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit (like Jello) when you shake the pan. It will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refigerate at least 2 hours, and up to 24 hours. When ready to serve,uncover the chilled custards, pour as much sugar as will fit onto the top of one of the custards. Repeat until all the custards are coated. Fire up your kitchen torch flame the sugar until it is melted and well browned. Let them cool for a minute before serving.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 480 (55%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1740.1mg||535 %|
|Sodium 124.7mg||4 %|
|Potassium 238mg||6 %|
|Total Carbohydrate 80.9g||24 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 78.8g|
|Protein 23g||33 %|
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Calories per serving: 880
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