Pumpkin Maple Creme Brulee

Preheat oven to 300 degrees F. Whisk pumpkin, syrup, 1/4 cup sugar and yolks in medium bowl to blend. Combine cream, milk and nutmeg in 4-cup glass measuring cup. Heat cream mixture in microwave until beginning to simmer, about 3 minutes on high heat. Gradually whisk hot cream mixture into yolk mixture. Strain custard through fine-meshed sieve into measuring cup. Divide custard among four 6-ounce pumpkin-shaped custard cups. Set dishes into 13-by-9-by-2-inch baking pan. Transfer pan to oven. Carefully pour enough hot water into pan to come halfway up sides of cups. Lay sheet of foil loosely over custards.

Bake custards until almost set in center, about 1 hour. Let custards cool slightly uncovered in roasting pan at room temperature for 15 minutes. Remove custards from pan and chill uncovered until cold, about 5 hours. (Custards can be prepared 1 day ahead. Cover and keep refrigerated.)

Arrange custard cups on baking sheet. Sprinkle 2 teaspoons sugar evenly over each. Using butane torch, heat sugar until it melts and browns evenly. Refrigerate crème brulee until cold, about 1 hour. (Can be prepared up to 6 hours ahead. Keep refrigerated.)