Step 1: Preheat the oven to 160°C.
Step 2: Whisk the egg yolks with the sugar and add the pumpkin puree, cinnamon, and 4-spice mixture.
Step 3: Bring the cream to a boil and gradually add to the egg mixture (be careful not to cook the eggs) and strain the mixture.
Step 4: Put the cream in 4 ramekins and prepare the bain-marie in an oven dish by filling it with boiling water up to the level of half of the ramekins.
Step 5: Cook for 30 mins and put in the fridge for 1hr30min.
Step 6: Caramelize with the remaining sugar before serving.