Method

Preheat oven to 325 degrees. Place 6 (1/2 cup) ramekins in a 13x9x2-inch baking pan. In small saucepan, heat together cream and coffee to simmer. Remove from heat; stir in vanilla. In bowl, whisk together 1/2 cup sugar, pumpkin pie spice and salt. Whisk in yolks and pumpkin; stir in cream mixture. Fill ramekins, dividing equally. Meanwhile, heat about 6 cups water to boiling. Place baking pan in oven; pour the boiling water into pan to come about halfway up ramekins. Bake 30 minutes or until set (centers will jiggle.) Remove ramekins to rack to cool. Cover; refrigerate for 4 hours or overnight. To serve, sprinkle 1 1/2 tsp sugar evenly over each top. Caramelize the sugar with small butane torch (available in kitchenware stores.) Hold flame 2-inches above top, slowly moving from side to side to melt until golden. Refrigerate 10 minutes (or up to 8 hours.) To use broiler to caramelize, place ramekins in baking pan; surround with ice cubes and ice water. Broil 4 to 5 inches from heat, rotating pan frequently for just a few seconds until caramelized.

Notes: I suggest boiling the water in a kettle. It makes it easier to pour into the pan... with fewer splashes than a saucepan. For a special touch: If you cook/mash the pumpkin yourself (instead of using canned), roast the seeds with cinnamon and sugar. Top each dessert with a dollop of whipped cream and pumpkin seeds.

Number of Servings: 6

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