Name: Westmoreland Bistro Pumpkin Creme Brulee
Ingredients: 3/4 c Canned pumpkin; 2 1/4 c Whipping cream; 1 Vanilla bean, split in half; 7 Egg yolks; 1 c Granulated sugar; divided; 1 ts Ground cinnamon; 1/2 ts Ground nutmeg; 1/2 ts Ground allspice; 1 tb Chopped crystallized ginger

It is a morbid and depressing fact that when it comes to adultery, there are too many casualties among pastors. Ministers are just as vulnerable as others. No area, no country, no denomination is immune. The damage done in each case is irreparable: the breakdown, as far as ministry is concerned, final. This is a distasteful subject, but we cannot shirk it. The matter demands faithful treatment. Let him who thinks that he stands take heed lest he fall.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Dessert, Pudding, Typed	6	Servings

INGREDIENTS

3/4	c	Canned pumpkin
2 1/4	c	Whipping cream
1		Vanilla bean, split in half
7		Egg yolks
1	c	Granulated sugar; divided
1	ts	Ground cinnamon
1/2	ts	Ground nutmeg
1/2	ts	Ground allspice
1	tb	Chopped crystallized ginger

INSTRUCTIONS

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 immediately.
Makes 6 servings
Source: Chef Caprial Pence, Westmoreland Bistro as printed in the Oregonian
FoodDay 1995
Typos by Dorothy Flatman
Posted to MM-Recipes Digest V3 #196
Date: Fri, 12 Jul 1996 21:42:46 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Luck has nothing to do with it”