Preheat oven to 300

Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly

Whisk together egg yolks and sugar - it will become a light yellow color

Add 1/2 cup of the cream to eggs, whisking constantly

Continue to add cream 1/2 cup at a time, while whisking constantly

Microwave water in measuring cup to boiling or boil on stove top

Set ramekins in a baking dish, transfer custard to ramekins (I used a large measuring cup for easy pouring), set dish on oven rack, pour water in baking dish halfway up sides of ramekins

Bake at 300 30 - 40 minutes, depending on size of your ramekins

Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack

Refrigerate overnight

Remove from refrigerator about 30 minutes prior to serving

Just before serving sprinkle evenly with a thin coating of sugar - I used about 1 1/2 tablespoons for each one, but you can make it thicker or thinner if you want

Using a kitchen torch, melt the sugar until it forms a thick crust

Serve immediately