Pumpkin Pots de Crème with Amaretti-Ginger Crunch

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cooking.nytimes.com
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Total: 1 hours

Servings: 11

Pumpkin Pots de Crème with Amaretti-Ginger Crunch

Ingredients

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Instructions

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Step 1

In a heavy saucepan over medium heat, bring pumpkin puree 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 (make sure bottom of bowl doesn't touch 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.

Step 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.

Step 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.

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