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.
3/4 cup Canned pumpkin
2-1/4 cups Whipping cream
1 each Vanilla bean, split in half
7 each Egg yolks
1 cup Granulated sugar; divided
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground allspice
1 tablespoon Chopped crystallized ginger
Yield: 6 servings
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