In a small non-reactive saucepan, combine the cream with the maple syrup, vanilla bean, cinnamon stick, nutmeg, and cloves. Bring to a very gentle simmer over low heat and turn the heat off. Infuse for 10 minutes. After 10 minutes, discard the vanilla bean pod and the cinnamon stick.

Preheat an oven to 300 degrees F. In a medium-sized mixing bowl, whisk together the egg yolks and sugar until thick and very pale in color. Whisk in the pumpkin puree and salt.

Slowly pour the warm cream mixture into the egg yolks and sugar, whisking constantly. Once all the cream has been whisked in, strain the mixture through a fine-mesh strainer into a large measuring cup.

Set the 4 ramekins into a larger 9x13 baking dish. Evenly divide the custard between the ramekins. Open the oven and pull the oven rack out. Gently place the baking dish with the ramekins on the rack. Pour the boiling water into the baking dish, about halfway up the ramekins. Take care to not get any water in the custard as this will cause the custard to curdle. Gently slide the oven rack back into the oven and close the door.

Bake for 30-35 minutes until the edges of the custard are set but the middle still jiggles like jello. Remove from the oven and cool for 5 minutes. Remove the ramekins from the larger dish and transfer them to a cooling rack. Cool to room temperature and then refrigerate uncovered for at least 2 hours.

Before serving, sprinkle the top of each custard with about 2 teaspoons to 1 tablespoon of granulated sugar. The top should be evenly coated. Using a kitchen torch, apply heat to the sugar until it starts to melt and is amber in color. Rotate the custard and melt the sugar evenly across the top. Cool for 5 minutes before serving.