Westmoreland Bistro Pumpkin Creme Brulee

Title:
Westmoreland Bistro Pumpkin Creme Brulee

Yield:
6 Servings

Categories:
Dessert,
Pudding,
Typed




Ingredients:





   3/4 c  Canned pumpkin


 2 1/4 c  Whipping cream


     1    Vanilla bean, split in half


     7    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






 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


 Posted to MM-Recipes Digest V3 #196


 


 Date: Fri, 12 Jul 1996 21:42:46 -0500


 


 From: pickell@cyberspc.mb.ca (S.Pickell)