Heat sugar (50g) and water in a small pan over medium heat until it turns brown. Remove from heat and add hot water, mixing well to make caramel sauce. Pour evenly into ramekins.

Peel and cut pumpkin into bite-sized pieces. Microwave in a heatproof container for 4 minutes at 600W. Mash while hot and let cool.

Strain the mashed pumpkin to achieve a smooth texture.

In a separate bowl, mix eggs and sugar (30g) until well combined.

Heat milk and heavy cream in a small pan over low heat until small bubbles appear. Gradually add to the egg mixture, stirring constantly.

Gradually add the strained pumpkin to the egg mixture, whisking to combine. Strain the mixture again for a smooth pudding base.

Pour the pudding base evenly into the ramekins over the caramel sauce.

Place the ramekins in a baking tray. Add hot water to the tray until it reaches halfway up the ramekins. Bake at 160°C for 20-25 minutes.