Westmoreland bistro pumpkin creme brulee

6 Servings

Ingredients

Quantity Ingredient
¾ cup Canned pumpkin
2¼ cup Whipping cream
1 each Vanilla bean, split in half
7 eaches Egg yolks
1 cup Granulated sugar; divided
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
1 tablespoon Chopped crystallized ginger

Directions

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 ½ 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

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