• Preheat electric oven to 150°C (for gas, about 160°C)
• Boil enough water to fill a roasting pan. 
• Place the ramekins in a roasting pan. 
  

To make the caramel base:

• Place 75 g of sugar and 2 tbsp of water in a saucepan over medium-high heat. Without stirring or shaking, cook. Depending on the heat level, it will usually start to take on some colour after 9 minutes. 

  Tip: If the heat is too low, it will take longer to caramelise. 
  
• When the sugar begins to turn amber in colour, keep a close eye on it. And when it reaches a darker amber colour, remove it from the stove.

  Immediately add 3 tablespoons of water, and move the caramel around a little by slightly shaking the saucepan (don’t use a spoon).

  Tip: We don't want the caramel to burn. So you want to add the water before the caramel gets too dark.

  Tip: Be careful when pouring in the water as you don't want hot liquid splashing out.
  
• Pour the caramel base evenly into the ramekins.
  

To make the crème mixture:

• Peel the pumpkin, remove the seeds, and cut 290 g of pumpkin into 1 cm thick chunks.
  
• Place the pumpkin in a heatproof container without overlapping, cover with plastic wrap and microwave at 500 W to 600 W for 5 to 7 minutes to soften the pumpkin.
  
• Put the softened pumpkin together with 45g sugar and 3 eggs into a food processor and blend for about 30 seconds to make a smooth mixture. 
  
• Strain the mixture through a strainer or narrow mesh colander (make sure to get all of the mixture).
  
• Add 150 ml milk and 150 ml cream to the strained mixture and mix thoroughly. 

  Tip: You can run the mixture through the strainer again here to make it smoother still, but I’ve omitted that step (it’s just an option for extra smoothness, not a necessity). 
  
• Pour the mixture evenly into the ramekins (the same ones you’ve already poured the caramel base into). 
  
• Fill the roasting pan with the hot water that you boiled earlier to a level just under half the height of the ramekins (be careful not to let any of the hot water get inside the ramekins).

  Tip: The hot water should be around 80°C. Use the first boil without re-boiling. You don't want it too hot because high temperatures can cause bubbles to form, resulting in a pudding with a rough texture (we're aiming for a smooth texture!).
  
• Place in a preheated oven at 150°C and bake for 30 minutes, shaking gently to ensure the surface is set. 

  Tip: If using smaller ramekins, you'll want to check them a little earlier as they will probably take about 25 minutes to bake. 

  Tip: You’ll know that the ramekins are baked when there is no sign of liquid moving on the surface when you gently shake them. 
  
• Remove the ramekins from the roasting pan and from the heat, using a napkin to prevent any water from getting into then.
• Once they have cooled for about 30 minutes away from any heat, refrigerate the ramekins for at least 3 hours before serving with cream or a fruit garnish if desired.

  Tip: For best results, you'll want to have kept the ramekins in the fridge for more than 5 hours. That will ensure they've cooled inside thoroughly and really bring out the best flavour.