A pumpkin based custard with a caramel topping.
Ingredients (serves 6)
Preheat an oven to 350F (175C). Combine the spices, the remaining sugar, the eggs, vanilla and milk in a bowl. Pour into the dessert cups. Place cups in a baking pan, and cover each with foil. Bake for 40 to 50 minutes.
Remove from pan and allow to cool. Chill for 4 to 24 hours. When ready to serve, run a knife around the edges and invert onto serving plates.