Crème brûlée looks and sounds fancy, but it’s a cook’s best kept secret. It’s easy and can be made days in advance. I recently served these pumpkin crème brûlées at a supper club dinner and everyone devoured them. Check out a few photos from that night at the end of this post. For now, let’s get bakin’!! See how it’s made here.

Ingredients:

• 1 ¾ cup heavy cream

• 4 egg yolks

• ⅓ cup sugar, plus more for the top

• ½ cup pumpkin puree

• 2 cinnamon sticks

• Dash of nutmeg

Special Equipment:

• Fine mesh sieve

• 8 x 4 oz. ramekins

• A glass casserole baking dish

Make it!

1. Preheat the oven to 300˚F.

2. In a medium saucepan, combine cinnamon sticks, nutmeg and cream. Simmer over medium for 10 minutes to infuse the spices. Stir frequently and do not boil. Remove from heat and strain.

3. While the cream simmers, separate yolks and whites (save the whites for cocktails or omelets!). In a large bowl, whisk together yolks and sugar until smooth.

4. Slowly whisk the warm cream into the egg mixture. If your cream is too hot it will scramble your eggs! Strain once more.

5. Whisk the pumpkin puree into the mixture.

6. Fill ramekins three quarters the way to the top and place in a large casserole baking dish. Fill the dish with boiling water, about half way up the sides of the ramekins. 

7. Bake for 35 to 40 minutes until just set, they should wiggle a bit.

8. Cool to room temperature and refrigerate for at least 4 hours. 

9. When you’re ready to serve distribute a few teaspoons of sugar on top evenly and torch until deep golden brown. If you don’t have a torch you can broil on the top rack of the oven for 1 to 2 minutes. Enjoy!

Supper Club No. 14