Preheat oven to 325 degrees F (163 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.
Heat Whipping Cream (3 cup) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Combine the yolks of Large Egg (6), Granulated Sugar (1/2 cup), Canned Pumpkin Purée (1/2 cup), Pure Vanilla Extract (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Ginger (1/4 teaspoon), Ground Nutmeg (1/4 teaspoon), Ground Cloves (1/4 teaspoon), Brandy (2 tablespoon), Freshly Ground Black Pepper (1/4 teaspoon), and Kosher Salt (1/4 teaspoon) in a large mixing bowl, whisking together just until smooth.
Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45-50 minutes or until custard is barely set and jiggles when shaken.
Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (8 tablespoon). Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
Let cool 2-3 minutes before serving.
Top with Whipped Cream (to taste) and Ground Nutmeg (to taste).