Heat milk, cinnamon and ginger in a small saucepan over medium-low heat stirring frequently with a wooden spoon. When the mixture begins to steam and almost comes to a boil, remove from heat.
Whisk together the vanilla, eggs, egg yolks, sugar, salt and Maple Pumpkin Butter until uniformly mixed (preferably in a bowl with a spout).
Slowly add the milk mixture to the egg mixture, whisk continuously. If added too fast lumps will form. If this happens strain the mixture through a sieve.
Pour custard into six 4-ounce ramekins. Make a hot water bath by placing the ramekins in a 9 X 13-inch baking dish. Add enough boiling water to come halfway up the outside of the ramekins (make sure water does not get into the custard). Bake for 45-60 minutes until the center of the custard is set.
Cool and serve garnished with caramelized almonds. Can be refrigerated up to one day.