Pumpkin Pots de Crème with Amaretti Ginger Crunch
1 cup canned pumpkin purée
3 cups heavy cream
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon, optional
1/8 teaspoon ground nutmeg, optional
2/3 cup crumbled amaretti cookies
1 tablespoon finely chopped crystallized ginger.
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In a heavy saucepan over medium heat, bring pumpkin purée, cream and
vanilla bean halves to a boil; set aside for 15 minutes, and then remove
vanilla bean halves. In a medium metal bowl or the top of a double boiler,
combine egg yolks and sugar. Place bowl over a pot of barely simmering
water. Whisk constantly until mixture forms a ribbon when you lift the
whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture
could curdle. -
Whisk in hot pumpkin mixture, and cook over medium heat, whisking often,
until mixture has consistency of thick cream, 40 to 50 minutes. Mixture
should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip. -
Divide mixture among 10 to 12 teacups, ramekins or custard cups.
Refrigerate at least 4 hours or up to 2 days. Just before serving combine
amaretti crumbs and ginger, and sprinkle on top of each dessert.
Yield: 10 to 12 servings.
NY Times