Pear and Custard Dessert Recipe

From Dorothy McNett's Recipe Book.

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Pear and Custard Dessert

From Dorothy McNett's recipes at

3-4 pears, peeled
1/2 cup white wine or apple juice
1/2 cup raw sugar
1 vanilla bean
1 small cinnamon stick
2-3 black peppercorns

1 1/2 cups milk
1/2 cup raw sugar
4 egg yolks
1 1/2 teaspoons vanilla
1/2 cup crème fraîche
2-3 tablespoons raw sugar
mint leaves

First poach the pears. Combine the wine, sugar, vanilla bean, cinnamon stick and peppercorns in a glass or ceramic batter bowl. Heat in microwave for 1 minute. Stir to dissolve the sugar, heating about 1 minute more if necessary. Place the pears in the hot syrup mixture, cover, and poach in microwave, using 3 minutes per pear as a guide. Allow to cool. In meantime, in another batter bowl, heat the milk and sugar in microwave for 2 minutes. Whisk well, and heat another 1-2 minutes to dissolve the sugar. In a small bowl, whisk the egg yolks very well, and then gradually add just a small amount of the hot milk mixture to the eggs, whisking well, to warm them. (tempering) Then whisk them into the hot milk and heat in microwave for 1 minute. Whisk well. Cook 1 more minute, or until thickened slightly. It will be quite thin. Gently whisk in the vanilla and crème fraîche. To serve, arrange the pear halves (discard the vanilla bean, cinnamon stick and peppercorns) in a baking dish or a plate, drizzle with the sauce, sprinkle with the sugar, and put under the broiler just until the custard starts to brown. Garnish with mint leaves and serve!

Recipe created 1996-10-07.

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