Pumpkin Creme Brulee - Option 2

I like to make this when I make an angel food cake.  I have all those yolks, this gives me something to do with them.

  4 Cup heavy cream                                                                  1/4 Tsp salt

  2 Tsp vanilla extract                                                                1/4 Tsp ground ginger

  16 egg yolks                                                                            1/8 Tsp ground cloves

  1/4 Cup brown sugar                                                               1 Cup canned pumpkin puree

  3/4 Cup white sugar                                                                 1/4 Cup white sugar

  1 Tsp ground cinnamon                                                          

Preheat oven to 325 degrees F (165 degrees C).2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.

Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.