Prepare a solid tin (non-removal bottom type is not suitable) and grease the tin with butter.
Prepare the caramel – Combine the sugar and water over medium heat and let it come to about 180 degrees. Keep stirring the liquid until it starts to colour and big bubbles start to form. Once you have reached a favourite color, pour the mixture at the bottom of the tin and set it aside to cool.
Heat the oven to 350F/180C. Line the baking tin with greasing paper.
Steam the pumpkin over high heat (or use the microwave), soft enough to be able to mash the pumpkin. Add the granulated sugar, mix in the eggs, cream and then milk and vanilla essence.
Strain the mixture so the liquid is smooth before pouring it into the tin.
Place the cake tin in a hot water, covering about 1/3 the height of the cake tin; bake at 160C (320F) for about 50~60 minutes. Allow it to cool before refrigerating.
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