Instructions

• Preheat the oven to 160C and place 6 ramekins on to a deep baking tray.

• Tip the granulated sugar, water and lemon juice into a saucepan, bring to a boil over a medium to high heat and cook for 6 minutes or until the mixture goes from clear to golden by swirling the pan gently. Cook for another 3 minutes for a honey colour. Pour the caramel evenly into the ramekins and leave to cool until hardened.

• In a clean saucepan add the milk and sugar, bring to a gentle boil stirring frequently until the sugar is dissolved.

• Whisk the pumpkin, eggs, egg yolk, vanilla and cinnamon together in a bowl, slowly pour in the hot milk mixture to form a custard. Strain the custard into a jug and pour the mixture into the prepared ramekins. Add hot water to the baking pan to reach halfway up the ramekins and bake for 55 minutes or until set.

• Leave to cool, place in the fridge for 3 hours and then serve.