Preheat Oven to 325℉

• Brown butter in a small saucepan. Caramelize pumpkin puree in the butter for a few minutes. Add salt and spices, and whisk for another minute.
• Add heavy whipping cream and whisk until smooth. Continue to whisk over low heat until bubbles form along the edges of the pan.
• In a small bowl, whisk egg yolks, vanilla extract, and brown sugar until smooth. In a steady stream, whisk ¼ cup of hot cream into egg yolk and sugar mixture to temper the eggs. Once combined, whisk egg mixture in a slow, steady stream into saucepan. Boil a kettle of water.
• Place 5 ramekins inside a deep roasting pan. Transfer custard to a large measuring cup for easier pouring. Fill ramekins with pumpkin custard mixture, then place on the center rack in the oven.
• Pour hot water into pan ½ way up the sides of the ramikins, then bake for 50-60 minutes or until edges are set and center is slightly jiggly. Cool on a wire rack, then chill in the fridge for 4 hours.
• Just before serving, sprinkle 2 teaspoons of sugar over the top of each custard, then use a kitchen torch to caramelize the sugar until it turns amber. Serve within a few hours.