Method: In a saucepan over medium heat, add heavy cream and pumpkin spice. Allow to scold.
In a separate bowl combine egg yolks, sugar and vanilla. Whisk well. Temper, or slowly add cream mixture to egg mixture until all is incorporated. Strain through a fine mesh colander.
Ladle into 5 oz. Ramekins and bake in a water bath at 300 for 50-60 minutes. Allow to chill in the refrigerator uncovered. When ready to serve, sprinkle with sugar and broil to create a hard candy shell.