Place the cream in a heavy-bottomed saucepan and bring to a boil.
Whisk together the egg yolks, pumpkin puree, granulated sugar, cardamom, cloves, cinnamon and salt in a medium bowl. Slowly whisk the cream into the egg mixture.
Place four 6-ounce ramekins in a roasting pan. Pour the custard into the ramekins and fill the roasting pan with enough hot water to reach half way up the ramekins.
Cook the custard until it sets, 20 to 30 minutes.
Carefully remove the roasting pan from the oven. Remove the ramekins from the roasting pan and let the custard cool completely. Refrigerate until cold, 15 to 20 minutes.
Sprinkle each custard evenly with the turbinado sugar and caramelize with a kitchen torch or under the broiler.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.