Bring some water to a boil in a kettle or pot and set aside for the bain marie.
Prepare 8 ramekins in a rectangle baking pan.
Puree the roasted squash in a blender until smooth.
In a medium bowl, break up the eggs with a hand whisk. Whisk in the vanilla paste, sugar, cinnamon and squash puree. Whisk in the chopped chocolate.
Bring the cream to a light boil in a saucepan. Remove from heat at the first sight of tiny bubbles around the edge.
Gradually add the warm cream to the squash mixture by pouring in a steady stream while constantly whisking the squash mixture until smooth.
Distribute evenly into the ramekins and place the ramekins in the baking dish. Open the oven and set the disk with the ramekins on the rack. From the corner of the baking dish, pour the warm water into the baking dish until the ramekins are submerged about halfway. Be careful not to get any water in the ramekins. Slide the oven rack in carefully and close the door.
Bake for 30 minutes, or until set. When ready, remove from oven and bain marie and allow to cool completely.
Cover with plastic wrap, ensuring the plastic is flush with the surface. Place in the refrigerator to set for 4-6 hours or overnight.
When ready to serve, generously sprinkle the tops with sugar and use a torch to caramelize the sugar.
Garnish with white chocolate shavings and enjoy!
Notes
You will need: 6-8 ramekins (I use this brulee set) a bain marie - a baking pan with warm water a brulee torchIf you don't own a torch, use the broil feature of your oven to caramelize the sugar.