1. Preheat your oven and prepare the water bath: Begin by preheating your oven to 300°F (150°C). This lower temperature ensures the custard cooks slowly, resulting in that smooth, silky texture. Next, place six 4-ounce ramekins on the bottom of a large roasting pan or baking dish—this will be your water bath. A water bath helps maintain a gentle cooking temperature, ensuring the custard doesn’t overcook and curdle.

2. Heat the cream mixture: In a medium saucepan, combine the heavy cream, vanilla extract, half of the brown sugar, pumpkin puree, pumpkin spice mix, and salt. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. You’ll know it’s ready when you see small bubbles forming around the edges of the pan. Be sure not to let it boil, as that could cause the cream to separate.

3. Whisk the egg yolks and sugar: While the cream is heating up, whisk the egg yolks and the remaining brown sugar in a medium heatproof bowl. Whisk until the mixture is well blended and smooth—don’t overwhisk, as you don’t want to introduce too much air into the eggs. This step is crucial for getting that perfect creamy texture.

4. Temper the egg yolks: To avoid scrambling the eggs, we’ll need to temper them. Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly. This step gradually raises the temperature of the eggs without cooking them. Once the egg yolks have been tempered, pour the entire egg mixture back into the saucepan with the remaining cream, whisking continuously.

5. Cook the custard: Return the saucepan to the stove and cook the custard over low heat, stirring constantly. Keep an eye on it—you don’t want it to boil! You’ll know it’s ready when the mixture thickens just slightly and the sugar has dissolved. It should coat the back of a spoon. Once done, remove the saucepan from the heat.

6. Strain and divide the custard: To ensure a silky smooth texture, strain the custard through a fine mesh sieve into a clean bowl. This will remove any bits of cooked egg or spices that might have clumped together. Pour the strained custard evenly among the prepared ramekins.

7. Bake the custard: Fill the roasting pan with hot water, making sure the water reaches halfway up the sides of the ramekins. Carefully transfer the pan to the preheated oven and bake for 25-30 minutes. The custards should be set but still slightly wobbly when gently shaken. If the custard is too loose, bake for a few more minutes until it firms up.

8. Cool and chill the crème brûlée: Once the custard is done baking, remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once they’ve cooled, cover them with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight. This chilling step is key for setting the custard.

9. Caramelize the sugar topping: Before serving, it’s time to add the signature caramelized sugar topping. Sprinkle about ½ to 1 teaspoon of granulated sugar evenly on top of each custard. Gently shake the ramekins from side to side to distribute the sugar evenly. Using a kitchen torch, carefully caramelize the sugar by starting at the outer edges and working your way inwards. Hold the torch a few inches away from the surface and keep the flame moving to avoid burning the sugar. The sugar should melt and bubble, turning golden brown. Serve immediately.