Instructions: Bring cream to a boil in a heavy saucepan. Whisk together egg yolks, orange zest and sugar in mixing bowl. Pour the hot cream over the yolk mixture and whisk immediately. Add vanilla extract and continue to whisk without creating foam on top.

Scoop pumpkin pie - crust and filling - into bottom third of bake-proof dish or cup; ladle custard mixture on top. Bake in a water-bath for 30 to 35 minutes at 325 degrees.

Cool and refrigerate for 6 to 8 hours. Before serving, sprinkle with granulated sugar and caramelize top by broiling just until sugar melts and turns brown.

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