Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large baking pan or roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.

Pour the heavy cream into a medium saucepan and cook over medium heat until it starts to boil. Remove from heat and add the white chocolate. Allow the hot cream to soften the white chocolate for a few minutes, then stir until smooth.

In a large bowl, whisk the egg yolks, brown sugar, pumpkin puree, vanilla and spices together until smooth and combined. Gradually add the warm cream mixture, by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of there cream in, stirring until smooth. Pour mixture through a fine mesh sieve to remove any lumps that might have formed.

Divide custard evenly among the six ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake for 40-50 minutes, or until the edges are set, and the centers jiggle when you gently shake the pan.

Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.* Use a small kitchen torch to caramelize the tops. Enjoy!