How to make
Beat the eggs well with half the sugar and mix with the milk.
Peel the pumpkin, boil it, then mash and add it to the mixture along with the vanilla. Add 1 tablespoon of sugar into every form and caramelize.
Once hardened, pour some of the mixture over it. Arrange the forms in an oven dish, pour in about 2-3 finger widths of water in the oven dish. Bake the crème caramel on low temperature in a preheated oven, making sure the water does not come to a boil.
