Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Mix Custard Base: In a large mixing bowl, combine pumpkin puree, 3/4 cup heavy cream, milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until the mixture is smooth and well combined.
Prepare Ramekins: Distribute the custard mixture evenly among ramekins or custard cups.
Bake in Water Bath: Place filled ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes, or until a knife inserted in the center of a custard comes out clean.
Chill: Let the custards cool to room temperature, then chill them in the refrigerator.
Brûlée the Top: Before serving, sprinkle 2 tablespoons of granulated sugar evenly over each chilled custard. Caramelize the sugar with a kitchen torch until golden and bubbly.
Make Whipped Cream: In a bowl, whip 1 cup heavy cream with bourbon, powdered sugar, and vanilla extract until stiff peaks form.
Serve: Accompany each brûlée with a generous dollop of bourbon vanilla whipped cream.
