Crème de Pumpkin

3 C. heavy cream
6 egg yolks
1 can pumpkin puree (about 2 C.)
1/2 C. light brown sugar
5 t. vanilla extract
1/4 t. ground allspice
1 t. ground cloves
1/4 t. ground nutmeg
3/4 C. dark brown sugar (for topping)

(Boil a teapotful of water to use later) Preheat oven to 325°. Bring cream to a boil over medium heat. Meanwhile, whisk egg yolks into pumpkin, one at a time. Slowly whisk in light brown sugar, then vanilla & spices. When cream has reached boiling point, slowly pour into pumpkin mixture, whisking vigorously. Set an 8" square baking pan into a larger pan & pour the pumpkin mixture into the smaller pan. Place pans into the upper half of oven & pour enough boiling water into the larger pan to come up half-way. Bake 1 hour to 1 hour 10 minutes, till top is set~ it will firm as it cools. Siphon off the water with a baster, and remove the smaller pan from larger pan. Cover & chill thoroughly. Heat broiler. Sift dark brown sugar evenly & loosely over top of pudding~ set 5-6" under broiler flame; WATCH CLOSELY, rotate often. In only 2-3 minutes the sugar will liquefy & caramelize, but it will also burn easily!! Don't leave it. Serve hot, or chill first, uncovered. 

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