Heat milk, cream, pumpkin, cinnamon, and molasses over very low heat until hot - but not boiling. Combine eggs, egg yolks, and 1/3 cups sugar in stainless mixing bowl. Pour hot milk/cream mix slowly into egg mixture, very slowly, whipping constantly. Pour mixture into ramekins. Bake at 325 in a water bath until custard sets, approximately 45 minutes. Prior to serving, sprinkle brown sugar over custard and brown with torch until it forms a thin crust. Garnish with whipped cream, mint and dried cranberries.