Directions:

• 1

  Preheat a saucepan to a medium- high heat, Add pumpkin cubes, orange juice, water and bring the mixture to boil. Cover the saucepan, reduce the heat and simmer for 30 minutes until finely cooked.

• 2

  Meanwhile, whisk milk and cornstarch in a small bowl; and set aside.

• 3

  Puree the pumpkin mixture with your hand blender till having a silky and creamy mixture. Bring back to the heat, add the cream and gradually pour the milk mixture, with a constantly whisking until thick.

• 4

  Add the sugar and vanilla extract, whisk until sugar finely dissolve. Remove from heat; Spoon evenly into 4-6 custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

• 5

  Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. It's ready to enjoy with and if you want to double the result you have to apply the next step.

• 6

  Preheat a broiler to very hot (or fire up your kitchen torch). Pour as much coarse sugar as will fit onto the top of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned 1 to 2 minutes. Let cool 1 minute before serving.