This is the basic mini-“brool” (4.5 oz.) version, makes 6. For 12-14 brools, double up.

Day One:

For the chocolate bruleé:

3 egg yolks
¼ cup milk
1 cup heavy cream
4 tablespoons sugar, divided
8 ounces semi-sweet chocolate baking chocolate

Day Two:

For the pumpkin bruleé:

3 heaping tablespoons of canned pumpkin pureé
3 egg yolks
1 cup heavy cream
3 tablespoons sugar
1 vanilla bean, scraped

Day 1 (because the chocolate needs to sit overnight):

1. Melt the chocolate in a double boiler.

2. In a small sauce pan, bring milk, cream and half the sugar to a boil.

3. Place yolks and the remaining sugar in a heatproof bowl, and slowly pour in the hot milk mixture, whisking continuously. Too fast, and the eggs will curdle (or scramble. Yeccchh).

4. Add the chocolate to the custard, transfer to a clean, cool bowl, cool, and refrigerate overnight. (A hot bowl (especially metal) will keep cooking the custard.)

Day 2:

5. Preheat oven to 300º.

6. Separate egg yolks from egg whites and add yolks to pumpkin pureé in big fat bowl. Whisk together.

7. Slice open the vanilla bean lengthwise, scrape it on a paper towel, and add to milk/cream/sugar mixture below.

8. In a small sauce pan, bring milk, cream and half the sugar to a boil.

9. Place 6 4” ramekins on cookie sheet and fill in, first with the chocolate bruleé, then the pumpkin – 7/8 full is full enough.

10. Fill the bottom of the cookie sheet/jelly roll pan with water, so the bruleés cook evenly. Cook for about 35 minutes, or until bruleés shake like Jell-o. Might need to got to 50 minutes. Cool, then refrigerate until firm.

Just before serving, sprinkle bruleés with sugar and broil for a few seconds, until tops are caramelized. Or, better yet, use the brand-new bruleé torch sent by dear Uncle BeeEEerrrnie. Serve immediately (like you had a choice, because the wolverines will already have been tearing at you the second dinner was finished).