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WESTMORELAND BISTRO PUMPKIN CREME BRULEE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pudding
Amount Measure Ingredient -- Preparation Method
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3/4 c Canned pumpkin
2 1/4 c Whipping cream
1 ea Vanilla bean, split in half
7 ea Egg yolks
1 c Granulated sugar -- divided
1 t 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
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