Preheat your oven to 300℉
In a saucepan bring the heavy cream, ground cinnamon, ground ginger and grated nutmeg to a simmer. Remove from the heat and let steep for 10minutes.
In a large bowl whisk the egg yolks, granulated sugar and vanilla bean paste until combined. Add the pumkin and whisk until incorporated.
Gradually add the heavy cream mixture into the egg mixture and whisk together.
Strain the mixture into a container that has a pouring spout, so that it can be easily poured into the ramekins.
Place the ramekins in a metal or ceramic baking pan that is as deep or deeper than the ramekins.
Divide the custard evenly between the 8 ramekins.
Pour enough water into the pan, around the ramekins, to come up half way up the sides. You may want to do this when it is already on the oven shelf to avoid sloshing the water into the custard.
Bake for 45- 50 minutes or until the custard jiggles slightly in the middle, but is not liquid.
Remove the cups from the water bath and let cool for aboyt 15-20 minutes, then cover with plastic wrap and place in the refrigerator for at least 8 hours.
Once chilled, remove the custards from the refrigerator and gently dab the top of the custard with paper towel to remove any moisture.
Sprinkle about 1 teaspoon of granulated sugar on top of the custard and swirl the cup around to ensure that the sugar is distributed evenly.
You can caramelize the sugar in one of 2 ways: You can place the cups under a broiler until they are golden and bubbling or you can use a kitchen torch.
