For the Caramel

• 1½ cups sugar
• ¾ cup water

For the Creme

• ½ cup heavy cream
• ½ cup whole milk
• 3 egg yolks
• 2 eggs, whole
• ½ cup canned pumpkin puree
• ¼ cup brown sugar
• ½ cup maple syrup

Garnish (optional)

• toasted hazelnuts
• pumpkin seed brittle

Special Equipment

• cooking spray
• foil

Make Caramel

1. Prepare ramekins with non-stick cooking spray and set aside
2. Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves, then leave alone, allowing to come to a boil and cook until the caramel reaches a medium-deep amber color, and is a maple syrup consistency
3. Pour ¼" of caramel into greased ¾ cup ramekins

Make Créme

1. Preheat oven to 350º
2. In a medium saucepan, bring heavy cream and milk to just shy of a boil
3. In a separate bowl, whisk the egg yolks, whole eggs, pumpkin puree, brown sugar and maple syrup until smooth
4. Add milk slowly to the egg and pumpkin mixture while whisking constantly. (This technique is used to temper the eggs; pouring hot milk too quickly into an egg mixture will result in scrambled eggs)
5. Ladle créme into ramekins and bake in a boiling water bath (boiling water poured into baking pan to reach ½ way up sides of ramekins) for 50-55 minutes until just set
6. Allow to cool at room temperature, then refrigerate overnight before serving
7. Run a thin knife around the edge of the ramekin to loosen custard, then invert onto a serving plate. Tilt the plate to allow loose caramel to swirl around
8. Garnish with toasted hazlenuts or pumpkin seed brittle (optional)