Pumpkin Maple Custards

I saw this recipe a few years ago and have wanted to try them...today I finally got around to it. They were relatively easy to whip up. Now if you'll excuse me, I need to go eat one!

Pumpkin Maple Custards

1 c. heavy cream

3/4 c. milk

3/4 c. maple syrup

3/4 c. canned solid-pack pumpkin

7 large egg yolks

1/2 t. ground cinnamon

1/8 t. ground nutmeg

1/8 t. salt

Preheat oven to 325 degrees, with rack in the center. In a medium saucepan whisk together cream, milk, maple syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile in a large bowl, whisk together yolks, cinnamon, nutmeg and salt. Whisking constantly, gradually add hot cream mixture to the yolk mixture (I added a little to the yolks first to temper them). Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring). Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9x13 inch baking pan with a kitchen towel; place ramekins on top. Place in oven, and pour enough boiling water in pan to come halfway up sides of the cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40-45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.