*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pudding
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
   Makes 6 servings
   Source: Chef Caprial Pence, Westmoreland Bistro as
   printed in the Oregonian FoodDay 1995
     Typos by Dorothy Flatman
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