Spiced Pots de Crème with Vanilla Bean Whipped Cream and Crushed Gingersnaps

Preheat the oven to 325°F. Place 4 (6-ounce) oven-safe ramekins in a shallow baking dish.

In a small saucepan over medium-low heat, bring heavy cream and pumpkin pie spice to a simmer. Remove from heat, cover and let steep while you prepare the butterscotch.

In a medium saucepan over medium-low heat, cook brown sugar and butter until thick and syrupy, about 5 minutes. Stir a few times with a wooden spoon if needed.

Reduce heat to low and whisk heavy cream into butterscotch, whisking constantly. Remove from heat. Add vanilla bean paste and salt and salt. Whisk until smooth.

Place egg yolks in a large bowl and whisk to combine. Whisking constantly, slowly add cream mixture.

Strain the mixture through a fine mesh sieve into a large measuring cup. Pour into ramekins in the baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides. Cover tightly with aluminum foil and carefully transfer to the oven.

Bake for 40-50 minutes until slightly jiggly. Avoid over-baking. Carefully remove pan from oven, uncover and allow to cool completely in water bath. Custards can be enjoyed at room temperature or refrigerated, covered, and served chilled.

For the whipped cream, beat cream, sugar and vanilla bean seeds in the bowl of a stand mixer fitted with a whisk attachment (or with a hand mixer) until firm peaks form, about 3 minutes

Dollop pots de crème with whipped cream and top with crushed gingersnaps and a sprinkle of flaky sea salt before serving.