Serves 6
2 cups heavy cream1/3 cup sugar
1 tablespoon dark spiced rum 1 teaspoon cornstarch
1/2 tablespoon Triple Sec liqueur    1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract     1/8 teaspoon ground ginger
1/8 teaspoon salt     1/8 teaspoon ground allspice
5 egg yolks      Hot water
1 cup solid packed pumpkin

1 cup sugar

Preheat oven to 350 degrees.  Prepare the custard.  In a medium saucepan, combine the cream, rum, and liqueur.  Bring to boil.  Remove from heat and add the vanilla and salt.  In a large bowl, combine the egg yolks, pumpkin, sugar, cornstarch, cinnamon, ginger and allspice.  Whisk to blend.  In a slow steam, slowly whisk in the hot cream mixture.  Spoon the mixture into 6 individual ramekins.  Place the ramekins in a deep sided baking pan.  Pour hot water into the pan, enough to come halfway up the sides of the ramekins.  Place in oven a bake for 35 minutes, or until the custard is firm and set.  Remove from oven and cool completely.  Refrigerate covered.  For the topping, stir 1 cup sugar and 4 tablespoons water in a small saucepan over low heat until the sugar dissolves.  Increase heat to high and boil, without stirring until the mixture caramelizes to a golden brown.  Remove ramekins and drizzle caramel over each ramekins.  Return to the refrigerator and cool for 2 hours before serving. 
Adirondack Cuisine