Pear Charlottes With Chamomile Creme Anglaise

Pear Charlottes With Chamomile Creme Anglaise
Pear Charlottes With Chamomile Creme Anglaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • RAISINS AND PEARS:

  • 1/2

    cup water

  • 1/4

    cup sugar

  • 3/4

    cup golden raisins

  • 1/4

    cup dark rum

  • 3

    tablespoons honey

  • 1 3/4

    pounds firm but ripe Bartlett pears - (abt 4 med) peeled, cored, and cut into 1/2" cubes

  • CUSTARDS:

  • 2

    brioche or egg bread loaves - (16 oz ea) crusts trimmed, bread cut into 1/3"-thick slices

  • 1 1/3

    cups heavy whipping cream

  • 6

    tablespoons sugar

  • 3

    large eggs

  • 2

    tablespoons dark rum

  • 2

    teaspoons vanilla extract

  • Chamomile Crème Anglaise (see recipe)

Directions

For Raisins And Pears: Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins. Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins. For Custards: Preheat oven to 350 degrees. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups. Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups. Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350 degree oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes. This recipe yields 8 charlottes.

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