1. Preheat oven to 325°F (160°C).

2. In a saucepan, warm the heavy cream over medium heat until steaming but not boiling.

3. In a mixing bowl, whisk together egg yolks, brown sugar, cinnamon, nutmeg, and salt.

4. Gradually whisk in the warm cream, followed by the butternut purée and vanilla extract until smooth.

5. Pour mixture into 6 ramekins. Place ramekins in a baking dish and fill with hot water halfway up the sides.

6. Bake for 35–40 minutes, or until the edges are set and centers slightly jiggle.

7. Cool, then refrigerate for at least 4 hours or overnight.

8. Before serving, sprinkle each custard with granulated sugar and torch until caramelized.

9. For the mousse: Beat cream cheese, molasses, brown sugar, and spices until fluffy.

10. In a separate bowl, whip heavy cream to soft peaks, then fold into the spiced mixture until smooth.

11. Top each crème brûlée with a dollop of gingerbread mousse and sprinkle with crushed cookies if desired.