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Pear & rhubarb charlottes
Pear & rhubarb charlottes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Golden-crusted puddings filled with chunky pear and rhubarb compote.
Ingredients:
  • Melted butter, to grease
  • 20g unsalted butter
  • 275g (2 cups) coarsely chopped rhubarb
  • 55g (1/4 cup) caster sugar
  • 3 pears, peeled, cored, coarsely chopped
  • 13 slices white bread, crusts removed
  • 100g unsalted butter, extra, melted
  • 500ml (2 cups) milk
  • 5 egg yolks
  • 1 x 7cm cinnamon stick(see note)
Instructions:
  • Preheat your oven to 200°C. Grease four 250ml (1-cup) capacity ovenproof dishes with melted butter and line the bases with non-stick baking paper.
  • In a medium saucepan, gently melt butter over low heat. Stir in rhubarb and cook for 5 minutes until tender, stirring occasionally. Add sugar and pear, stirring until sugar dissolves. Allow to cool and then drain excess liquid.
  • Cut 4 discs from 2 bread slices using a 6.5cm-diameter round pastry cutter. Then, cut each remaining bread slice into 3 even strips and brush both sides of bread discs and strips with extra melted butter.
  • Place the bread discs in the dishes and arrange the bread strips around the edges, slightly overlapping them. Leave 1.5cm above the rim of each dish. Spoon the rhubarb mixture into each dish, then fold over the bread and gently press down to seal. Bake until golden brown, about 25 minutes. Let cool for 10 minutes before serving.
  • To prepare the cinnamon creme anglaise, heat milk in a saucepan until boiling. In a bowl, whisk egg yolks and sugar until thick. Gradually combine the egg mixture with the milk, add the cinnamon stick, and cook over low heat for 10 minutes until the custard thickens, stirring constantly.
  • Flip the charlottes onto serving plates and generously drizzle the cinnamon creme anglaise on top before serving.

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