For the cream mixture
Combine the cream, pumpkin puree, salt, vanilla and half the sugar in a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and steep for 15 minutes. Meanwhile, blend the egg yolks with the remaining sugar. Add the hot cream gradually in to the egg mixture, stirring constantly with a whisk. Strain through a fine sieve or chinois and ladle into ovenproof bowls (ramekins), filling them three-quarters full. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge until fully chilled.
For the pumpkin puree
Sprinkle the pumpkin with the salt and sugar. Place in a baking dish with the flesh side down and bake in a preheated oven at 160C until completely soft. Remove the flesh using a spoon and squeeze it over a strainer to remove as much moisture as possible. Blend in a blender until smooth.
For burning the cream
Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.