Caramel Pumpkin Custard

Cut squash in half lengthwise; scoop out seeds. Place, cut side up, on foil-lined rimmed baking sheet. Bake in 425°F (220°C) oven for 25 minutes. Turn over; bake until soft and fragrant, about 20 minutes. Let cool for 10 minutes. Scoop out flesh and place in food processor; purée until silky smooth.

Meanwhile, in small saucepan over medium-high heat, stir 1 cup (250 mL) of the sugar with 1/2 cup (125 mL) water until dissolved. Reduce heat to medium; cook, without stirring but brushing down side of pan with brush dipped in cold water, until amber, 10 to 12 minutes. Immediately divide among eight 6-oz (175 mL) ramekins or custard cups, swirling to coat bottoms and 1/2 inch (1 cm) up sides. Set aside.

In large bowl, whisk together 1 cup (250 mL) of the squash purée eggs, yolks, cream, milk, vanilla, cinnamon, nutmeg, salt and remaining sugar until smooth. Strain through sieve into large measuring cup; pour into prepared ramekins.

Place ramekins in large roasting pan; pour in enough boiling water to come halfway up sides of ramekins. Cover with foil; poke several holes in top. Bake in centre of 350°F (180°C) oven until centres no longer jiggle, about 45 minutes. Uncover and bake for 5 minutes longer. Remove from water; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)

Run knife around side of each ramekin; place dessert plate over ramekin and invert, letting caramel run onto plates.