Preheat oven to 300 degrees F.
Cut the sweet dumpling squash in half, scoop out and discard all the seeds and a little bit of the flesh to form a clean bowl shape. Cut a thin slice off the bottom edge so that the squash half can securely sit cut-side up without wobbling. Place the squash halves on a large baking sheet.
In a medium bowl, beat the egg yolks and 1/3 cup sugar until pale yellow and sugar has dissolved.
Combine the cream and spices in a saucepan and heat on medium until just before it begins to bubble. Remove from heat and whisk in the vanilla and squash purée. Then slowly whisk into the egg yolk mixture, whisking until smooth.
Pour the mixture through a fine-meshed sieve into the prepared squash halves.
Bake in the oven for 30 to 45 minutes. They are ready when the custard is set and doesn’t wiggle when jiggled lightly.
Remove from the oven and allow to cool completely, then chill until ready to use.
When you are ready to serve your dessert, sprinkle about a teaspoon of sugar on top of each custard. Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes. If you don't have a torch, place the crème brulée under your broiler, set to high heat. Carefully check them every 15 to 30 seconds because the caramelizing will happen very quickly. This method is a lot more difficult to get even caramelization.
Serve right away.
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