Pumpkin Pot De Creme

Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

In a medium saucepan, combine heavy cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and vanilla bean pod and seeds. (2 minutes) Heat over medium-low heat, stirring occasionally, until the mixture just begins to simmer. Stir in the rum (if using). Remove from heat, cover, and let steep for 15 minutes. (17 minutes)

While the cream mixture steeps, in a separate bowl, whisk together the egg yolks and 2 tablespoons sugar until pale and slightly thickened. (3 minutes)

Remove the vanilla bean pod from the cream mixture. Gradually whisk about 2 tablespoons of the warm cream mixture into the egg yolk mixture to temper it. (2 minutes)

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly over low heat until the custard thickens slightly and coats the back of a spoon (about 3-5 minutes). Be careful not to let it boil. (5 minutes)

Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Carefully pour boiling water into the baking dish to come halfway up the sides of the ramekins. (5 minutes)

Loosely cover the baking dish with aluminum foil to prevent the tops from browning too quickly. (1 minute)

Bake in the preheated oven until the custards are nearly set, with a small (dime-sized) circle of jiggly liquid remaining in the center of each ramekin, about 25-40 minutes. (40 minutes)

Turn off the oven and let the ramekins sit in the oven, loosely covered with aluminum foil, for another 30 minutes. This allows the custards to set completely and prevents cracking. (30 minutes)

Remove the ramekins from the water bath and let them cool slightly. Cover each ramekin tightly with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator overnight. (12 hours)

Just before serving, top each custard with chopped toasted pecans and a drizzle of pure maple syrup.