1. Prepare the caramel. Have ready 8 (6 oz.) ramekins. In a medium saucepan, stir together sugar, water, and vinegar. Heat over medium-high heat, stirring frequently. The sugar will melt and boil; it may crystallize at the sides. Continue cooking until the sugar melts to a light amber color. Divide the caramel among the ramekins, about 1 Tbsp. each. If necessary, use a metal teaspoon to spread the caramel so it completely covers the bottom of each one.

2. Prepare the custard. Preheat oven to 325 degrees F. Bring about 4 to 6 cups of water to a boil and set aside. Have ready a baking or roasting pan large enough to hold all the ramekins.

3. In a large bowl, whisk together eggs, ginger, mace, cinnamon, allspice, and salt.

4. In a medium saucepan, heat milk, cream, and brown sugar over low heat, stirring occasionally, until sugar dissolves. Whisk in pumpkin and continue heating until steaming, stirring frequently.

5. Gradually whisk pumpkin mixture into the eggs, whisking constantly. Divide mixture among prepared ramekins. Place ramekins in the baking pan. Pour reserved boiling water in the pan so it reaches halfway up the sides of the ramekins. Bake until center of custard is almost firm, about 40 minutes. A knifepoint inserted near the side should come out clean.

6. Remove pan from oven and let ramekins rest in water for 2 minutes, then transfer them to a wire rack to cool to room temperature, about 45 minutes. Cover each ramekin with foil and refrigerate until chilled, about 1 hour.

7. To serve, run a knife along the edge of each ramekin and invert over a small plate. Serve garnished with berries, pepitas, or whipped cream if desired.

Source: Hannaford fresh Magazine, September - October 2015