How To Host The Perfect Fall Dinner Party In NYC

Pumpkin-Spiced Creme Brulee Makes 6 servings What you'll need: 4 cups (960 ml) heavy cream 1 large bourbon vanilla bean, split length-wise 1/4 teaspoon ground cinnamon 1/4 teaspoon ground all spice 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 8 egg yolks 1 cup (200 g) sugar 1/2 cup (120 ml) pumpkin puree (do not use pumpkin pie filling) Whipped cream, for garnish (optional) Directions: Preheat the oven to 350 F (175 C). Bring a kettle of water to a boil. Pour the cream in a small sauce pan. Scrap the vanilla seeds into the cream and drop in the pod as well; whisk into the cinnamon, all spice, ginger, and nutmeg. Set the mixture over medium low heat and warm it until bubbles form around the edges, about 5 minutes. Remove the pan from the heat and let it stand for 20 minutes. Remove and discard the vanilla bean. In a mixing bowl, whisk the egg yolks and 1/2 cup (100 g) of the sugar together until pale in color. Slowly pour in the cream mixture, stirring until blended. Add the pumpkin puree, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide it evenly among 6 ounces (180 ml) ramekins. Ramekins in a large baking pan and set the pan in the oven. Before pushing in the rack and closing the oven doors, add enough bowling water to fill t he pan halfway up the sides of the ramekins. Baking until the custards are just set around the edges, 20-30 minutes. Transfer the ramekins to a wire rack and let them cool, then refrigerate them for at least four hours. Remove the ramekins from the refrigerator 10 minutes before serving. Sprinkle each with enough of the remaining sugar to evenly cover the top of each custard. Using a kitchen torch and continuously moving the flame over the surface of the sugar, melt the topping so that it is light brown with a few darker spots. If you don't have a kitchen torch, set your oven to broil at the highest setting. Place the ramekins on the top rack to caramelize the sugar, about 2 minutes. Serve the custard immediately in the ramekins, garnish with a dollop of whipped cream, if desired. [Photo credit: Jerry Rabinowitz]