Pumpkin Pots de Creme with Amaretti-Ginger Crunch

1. 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.

2. 2

   In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar.

3. 3

   Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water).

4. 4

   Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes.

5. 5

   Be careful not to overheat, or egg mixture could curdle.

6. 6

   Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes.

7. 7

   Mixture should gently steam; be careful not to overheat.

8. 8

   Add cinnamon and nutmeg, if using, and mix well.

9. 9

   Strain into a pitcher or a bowl with a pouring lip.

10. 10

    Divide mixture among 10 to 12 teacups, ramekins or custard cups.

11. 11

    Refrigerate at least 4 hours or up to 2 days.

12. 12

    Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

* Per serving · 4 servings · Values may vary.