Maple Pumpkin Pots De Creme

I saw this today on Sara's Secrets, episode 'All About Maple Syrup'. They looked so good in their individual ramekins, I had to come post it here so I could find it again.

• Ready In: 1 hr 15 mins
• Yields: 10 individual custards

Ingredients

• 1  cup heavy cream
• 3⁄4 cup  whole milk
• 3⁄4 cup  grade b maple syrup
• 1⁄2 cup canned solid-pack pumpkin
• 7  large  egg yolks
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon  freshly grated nutmeg
• 1⁄8 teaspoon salt

Directions

1. Preheat oven to 325 degrees.
2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
5. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
6. Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.