2 cups heavy whipping cream
2 cups pumpkin spice coffee creamer
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla
1/4 teaspoon ground cloves
1/2 cup brown sugar
1 1/2 cups granulated sugar, divided
16 large eggs, yolks only
15 ounces canned pumpkin
Whipped Dairy Topping
Heat oven to 325 F.
In medium saucepan, heat cream, coffee creamer, cinnamon, nutmeg, vanilla, cloves, brown sugar and 1/2 cup granulated sugar. Stir frequently to dissolve sugar. Bring to boil then immediately remove from heat. Set aside to rest 10 minutes.
In large bowl, whisk egg yolks until frothy. Slowly whisk in cream mixture then whisk in pumpkin puree.
Set 16 medium oven-proof ramekins in 13-by-9-inch baking pan. Divide custard evenly between dishes.
Add boiling water to baking pan halfway up sides of ramekins.
Bake 40-55 minutes, or until center is set but still jiggles. Remove from water bath; cool about 15 minutes then refrigerate 2-3 hours.
When ready to serve, remove ramekins from refrigerator and dust tops with remaining granulated sugar. Caramelize sugar with kitchen torch or place under hot broiler 1-2 minutes.
Let cool 1 minute and top with whipped dairy topping to serve.