Espresso and Lime

0 Preheat your oven to 325 degrees
1 Lay a small kitchen towel in the bottom of a 9”x13” pan and arrange four 6 ounce shallow ramekins over the towel leaving some space in between each ramekin 
2 Bring a small pot of water to a bowl
3 In a medium heat-proof bowl, combine 2/3 cup of pumpkin puree with 5 egg yolks, 2 teaspoons of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/8 teaspoon of cloves, 1/8 teaspoon of ground ginger, 1/8 teaspoon of all spice, 1/8 teaspoon of nutmeg and 1/8 teaspoon of salt and set aside for now
4 Add 1 3/4 cups of heavy cream and 1/2 cup of granulated sugar in a small saucepan and place over medium heat
5 Bring the mixture to a gentle simmer
6 As soon as the mixture begins to simmer, very slowly pour the mixture into the pumpkin puree mixture while constantly whisking
7 Whisk vigorously until smooth
8 Divide the mixture evenly between the four ramekins
9 Carefully pour enough hot water until it comes about half way up the sides of the ramekins (be carefully not to splash any water into the ramekins)
10 Carefully transfer the pan into a 325 degree oven and bake for 25-30 minutes or until the creme brûlée is just ever so slightly jiggly 
11 Remove the ramekins from the water bath and transfer into a refrigerator to chill
12 Once the creme brûlée no longer feels hot, cover tightly with plastic wrap and continue chilling until fully chilled (from 4 hours to overnight)
13 Before serving, sprinkle 1 tablespoon evenly over the surface of each ramekin and carefully torch to brûlée the sugar until crisp and deeply golden brown
14 Enjoy immediately