Pumpkin Crackle Custard

1-1/2 C. heavy cream
2 star anise
4 C. water
1 C. unsweetened canned pumpkin purée
3 egg yolks
3/4 C. packed light brown sugar, divided
3/4 t. cinnamon
1/8 t. ground cloves
1/4 t. ground allspice
pinch of ground nutmeg
1-1/2 t. vanilla

In a saucepan over medium heat, combine the cream & star anise. Heat until bubbles form along the edges of the pan. Remove from heat, cover, and let steep for 30 minutes.

Preheat oven to 325°.

Remove star anise from cream & discard. Over medium heat, reheat cream just until bubbles form around the edges again; remove from heat.

Bring the water to a boil & keep warm. Put pumpkin purée in a bowl & whisk in egg yolks. Add 1/2 C. of the brown sugar & the spices & beat well.

Pour 1/2 C. of the hot cream into the pumpkin mixture, whisking constantly. Add the remaining cream & whisk to combine. Stir in vanilla.

Ladle pumpkin custard into six 1/2-cup ramekins or custard cups, dividing evenly. Transfer them to a baking pan in which they fit snugly but do not touch. Pour in boiling water to reach halfway up the sides of the ramekins.

Bake 25-30 minutes, until custards are set in the center.

Remove custards from water bath & let cool at room temperature for 15 minutes, then cover & refrigerate until cold.

Preheat broiler. Sprinkle a thin layer of the remaining 1/4 C. brown sugar evenly over tops of custards. Place them 2-3" under heat source & broil 1-2 minutes, just until sugar caramelizes. Serve warm, or chill, uncovered, and serve cold. Garnish with a star anise, if desired.

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