1. Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish, ensuring they fit snugly but with space for water around them.
2. In a medium saucepan, combine the heavy cream, pumpkin puree, pumpkin pie spice, and vanilla extract. Heat over medium, stirring occasionally, until just simmering. Remove from heat and let it cool slightly.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened, about 2-3 minutes.
4. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
5. Strain the mixture through a fine sieve into a large measuring jug or bowl to remove any solids or bubbles.
6. Pour the custard evenly into the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
7. Bake for 35-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours, or overnight.
9. Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.

Remember, practice makes perfect! Don’t worry if the first few attempts at torching the sugar aren’t perfect. My mum always said, “A little imperfection adds character,” and I couldn’t agree more.