1/3 cup sugar
3 tablespoons maple syrup
1 tablespoon Bisschopswijn Mulling Spices
1/8 teaspoon nutmeg
1 cup heavy cream
½ cup milk
1 cup pumpkin puree
2 large eggs

Adjust oven rack to middle position and heat oven to 325 degrees.

Stir sugar and 1 tablespoon water in a small heavy bottom saucepan. Place over low heat, continuing to stir until sugar has dissolved. Increase heat to medium, stirring until mixture comes to a simmer. Once the mixture simmers, stop stirring and continue to simmer until mixture is light caramel colored, about 5 minutes. Remove from heat, stir in maple syrup and 1 ½ teaspoons water.

Lightly brush entire insides of six, 6 ounce ramekins with the warm caramel mixture.

Meanwhile, toast the Bisschopswijn Mulling Spices on a pie plate or cookie sheet in oven until fragrant, about 10 minutes. Add toasted spices and nutmeg to cream, Milk and pumpkin in a medium saucepan. Bring to a boil, remove from heat and let steep for about 1 hour. Strain spices from the mixture.

Whisk eggs in a medium bowl and then whisk in cooled pumpkin mixture.

Divide the pumpkin mixture evenly between the six ramekins. Place the ramekins in a 13 x 9 inch pan, set the pan in the oven and then pour boiling water in the pan until the water is halfway up the ramekins. Cover with foil and bake until just set, about 16-18 minutes. Remove the cups from pan, cool to room temperature, cover and refrigerate until ready to serve. Can be refrigerated up to 3 days.

When ready to serve turn each crème caramel onto a dessert plate. Garnish with crushed peanut brittle or a maple flavored granola.