Saturday Beefcake: Your Just Desserts

Pumpkin Pots de Crème

Pumpkin Puree, eight ounces
Heavy Cream, two cups
Vanilla Bean, split lengthwise
Egg yolks, eight
Sugar, granulated, one half cup
Cinnamon, ground, one quarter teaspoon
Nutmeg, grated, one eighth teaspoon
Amaretti Cookies, crumbled
Ginger, crystallized, finely chopped, one tablespoon

1.In a heavy saucepan over medium heat bring pumpkin, and vanilla bean halves to a boil, set aside for fifteen minutes and then remove vanilla bean.
2.On top of a double boiler, combine yolks and sugar, whisk constantly until mixture forms a ribbon when whisk is lifted. (six to eight minutes)
3.Whisk in hot pumpkin mixture and cook over medium heat. Whisk often.
4.When mixture has achieved the consistency of thick cream (45 minutes or so)
5.Add nutmeg and cinnamon to the gently steaming mixture and mix well.
6.Strain into a pitcher or bowl with pouring lip.
7.Divide mixture among ten to twelve bowls or ramekins. Refrigerate at least four hours or up to two days.
8. Garnish each with the ginger and the amaretti right before serving.