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Pear puddings with cardamom creme anglaise
Pear puddings with cardamom creme anglaise
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ingredients:
  • 500ml milk
  • 250ml cream
  • 20g butter
  • 3 corella pears, cut into 1cm-thick slices
  • 125g butter, extra, softened
  • 200g brown sugar
  • 3 eggs
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cardamom
  • 75g plain flour
  • 40g self-raising flour
  • 55g hazelnut meal
  • 90g yoghurt
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 3 cardamom pods, bruised
  • 100g brown sugar
  • 10.00 gm cornflour
Instructions:
  • 1. Preheat oven to 160°C. Grease and line six 1-cup (250ml) dariole moulds. 2. Melt butter in a large non-stick frying pan over medium-high heat until foaming. 3. Sprinkle brown sugar over pear slices. Cook half the pears for 2 minutes each side until caramelised and tender. Transfer to a bowl. 4. Repeat with remaining pear slices. 5. Place a pear slice in the base of each prepared mould.
  • Using an electric mixer, cream together the extra butter and sugar until light and fluffy. Incorporate the eggs one at a time, ensuring each addition is well combined. Gently fold in the cinnamon, cardamom, combined flours, hazelnut meal, and yogurt with a wooden spoon until just mixed. Divide the mixture evenly among the prepared moulds, then top each pudding with the remaining pear slices. Bake on an oven tray for 30 minutes or until a skewer inserted into the centers comes out clean. Let cool for 2 minutes before unmolding onto serving plates.
  • In a medium saucepan over medium heat, combine the milk, cream, vanilla, cinnamon, and cardamom. Heat until just simmering (avoid boiling).
  • Whisk together sugar, egg yolks, and cornflour in a large heatproof bowl until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
  • Transfer the mixture back to a clean saucepan and heat it gently. Stir continuously for 5 minutes or until it thickens to coat the back of a spoon. Then, strain the custard into a heatproof jug.
  • Unmold the puddings onto serving dishes, then generously drizzle with creme anglaise before serving right away.

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