What is a Crème Brûlée? A rich custard made with egg yolks, sugar, cream and flavouring. It is usually finished with a thin piece of torched sugar at the top of the custard (the Brûlée). A hallmark of a great crème brûlée is that the custard remains cold even after torching. It should also have a well-defined flavour, and a crisp crackly top: you should be able to hear the the sugar shards crack as you dig into the sugar crust with a spoon. The custard should be light and silky, with a rich cream and caramel flavour. Like anything else, it comes down to temperature, taste, and texture.

While scrolling through Instagram, I came across a post from Naval Ravikant that resonated with me: “Inspiration is perishable, act on it immediately.” I mean that’s what these supper clubs are about. So while things were still fresh in my mind from a recent supper club, I combined various aspects and components that we liked from both desserts into one. Quality over quantity – rather than having extra courses that are so-so, why not combine the two to have one that’s excellent?