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.
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