Instructions

1. Preheat oven to 325°F. Grease 4, one-cup ramekins with butter and place them in a baking dish and set aside.
2. Add the 2/3 cup sugar, 1/3 cup water, and 1/4 teaspoon salt in a small heavy bottomed saucepan over medium/low heat until the sugar dissolves. When it starts to turn brown, swirl in the pan but do not stir until it turns dark rich brown, but not burnt, approximately 15 minutes. Immediately pour equal amounts into the prepared ramekins.
3. Heat the whipping cream in a saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, mix the eggs, pumpkin, 1/2 cup sugar, vanilla extract, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt together.
4. When cream is hot, gradually whisk into egg and pumpkin mixture. Pour this mixture into the prepared ramekins, dividing evenly.
5. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven. Bake until mostly set but with a slight jiggle in the centre, about 55 to 60 minutes.
6. Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours or up to 2 days.
7. To Serve: Loosen the custard in each ramekin by running a butter knife all around the edge of the custard. Invert a serving plate over the ramekin. Quickly flip the ramekin/plate over and gently jiggle until the custard/caramel comes loose. Remove the ramekin and serve on the plate.