Preheat oven to 350 degrees.

Bring a pot of water to a simmer to use for the water bath.

With your mixer, combine the egg yolks, brown sugar, pumpkin and vanilla.

Heat the cream in a small saucepan until it begins to steam.

Gradually pour cream into the pumpkin mixture 1/4 cup at a time.

Pour into ramekins and arrange them in a baking pan.

Place pan on oven rack and carefully pour boiling water in pan until water reaches half-way up the sides.

Bake 45-50 minutes or until set.

Remove from the water bath and allow to cool to room temperature.

Cover and refrigerate for 4 hours or overnight.

When ready to serve, top each ramekin evenly with turbinado sugar.

Caramelize with your kitchen torch or under your oven broiler.

Enjoy immediately!