Pumpkin Pots de Crème with Amaretti Ginger Crunch

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.

  1. 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.

  2. 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.

  3. 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