| 1 cup pumpkin purée |
|
Bring to boil. Turn off heat, leave 15 minutes, discard vanilla. |
Whisk together and cook over medium heat, whisking often, for 45 minutes or until mixture has the consistency of thick cream. It should steam gently; be careful not to overheat. |
|
Strain into 10 ramekins. Refrigerate for between 4 hours and 2 days |
| 3 cups double cream |
|
| 1 vanilla bean |
split lengthwise |
| 8 egg yolks |
Beat over a double boiler, 6–8 minutes or until mixture forms a ribbon when you lift the whisk. |
| 1/3 cup sugar |
| 1/4 teaspoon ground cinnamon |
|
Mix in |
| 1/8 teaspoon ground nutmeg |
| 2/3 cup amaretti biscuits |
crumbled |
|
Just before serving, sprinkle with biscuits |