Pumpkin Creme Brulee

• 2 cups whipping cream or 2 cups half-and-half
• 1 12 tablespoons dark rum
• 18 teaspoon salt
• 5 large egg yolks
• 1 cup canned solid-pack pumpkin
• 13 cup sugar
• 1 teaspoon cornstarch
• 14 teaspoon ground cinnamon
• 14 teaspoon ground ginger
• 18 teaspoon ground cloves
• 18 teaspoon ground mace
• 34 cup sugar
• 3 tablespoons water

1. For custard: Preheat oven to 350F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
2. Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six 1/2 cup ramekins or custard cups.
3. Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
4. For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.

whipping cream, dark rum, salt, egg yolks, pumpkin, sugar, cornstarch, ground cinnamon, ground ginger, ground cloves, ground mace, sugar, water

Taken from www.food.com/recipe/pumpkin-creme-brulee-105826 (may not work)