Westmoreland bistro pumpkin creme brulee

Yield: 6 Servings

Ingredients:

3/4 c Canned pumpkin
2 1/4 c Whipping cream
1 ea Vanilla bean split in half
7 ea Egg yolks
1 c Granulated sugar; divided
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1 tb Chopped crystallized ginger

Instructions:

Caprial Pence co-owner and chef at Westmoreland Bistro included the recipe for this special holiday dessert in her latest cookbook Caprial's Cafe . This will be a nice change from pumpkin pie for Christmas. In a heavy saucepan over medium temperature heat the pumpkin puree cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk about 6 or 8 minutes. Be careful not to scramble the egg mixture. Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently cook over medium heat until the mixture has the consistency of softly whipped cream 40 to 50 minutes. Add the cinnamon nutmeg allspice and ginger and mix well. Pour into 6 custard cups and refrigerate for 3 hours or overnight. When ready to serve sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately. Makes 6 servings Source: Chef Caprial Pence Westmoreland Bistro as printed in the Oregonian FoodDay 1995 Typos by Dorothy Flatman