• Pre-heat your oven to 300 degrees.
• In a large bowl, add your granulated sugar, vanilla and egg yolks and mix until it becomes a pale yellow color.
  ⅓ cup plus 2 tablespoons granulated sugar, 8 egg yolks, 1 tablespoon vanilla extract
• Now add in your heavy cream, pumpkin puree, cinnamon and nutmeg and mix well.
  2 cups Heavy cream, ½ cup pumpkin puree, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
• Grab 6 ramekins. I use ramekins that are 3 ½ inches wide and 1 ½ inches high and holds about 5 ½ ounces.
• Place your ramekins inside a large roasting dish.
• Fill the ramekins evenly with the pumpkin custard.
• Fill a tea kettle or pot with water and bring to a boil.
• Place the roasting pan with ramekins inside your oven.
• Pour the hot water inside the roasting pan while it is in the oven making sure to fill with enough water so the water comes half way up the sides of the ramekins.
• Cook the custards for 40-50 minutes or until the very center of the custards jiggles just a very little bit.
• Once they are ready, carefully remove the roasting pan from the oven and place on the counter.
• Allow the custards to cool inside the water bath.
• Once the custards are completely cool, remove them from the water bath and place in the refrigerator for at least 4 hours to chill.

Making the sugar crust

• Sprinkle 1 teaspoon of your demerara sugar evenly over the top of your custard.
  ¼ cup demerara sugar
• Using a creme brûlée torch, torch the tops by using a back and forthe motion with the flame until the sugar strats to brown and bubble.
• Do this until all the sugar is melted.
• Serve immediately after making the crust.