Pears Crème Brûlée

Name: Pears Crème Brûlée
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 larger pears (approx. 275 g each); 1 TABLESPOON Butter; 1 Vanilla pod; 125 g Whipped cream; 100 ml Milk; 1/2 TEASPOON Cinnamon; 50 g Sugar; 1 Egg yolk (size M); 1 egg (size M); 1 TEASPOON Pear brandy; 3-4 Tbsp demerara sugar; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 larger pears (approx. 275 g each)
1 TABLESPOON Butter
1 Vanilla pod
125 g Whipped cream
100 ml Milk
1/2 TEASPOON Cinnamon
50 g Sugar
1 Egg yolk (size M)
1 egg (size M)
1 TEASPOON Pear brandy
3-4 Tbsp demerara sugar
7-10 Tbsp Mint

Directions

1
Wash the pears and cut them lengthwise into thin slices. Remove the coarse core in the process. Melt butter in a pan. Steam the pear slices for about 6 minutes until transparent. In the meantime, cut the vanilla pod in half lengthwise and scrape out the pulp. Simmer the cream, milk, cinnamon, sugar, vanilla pulp and pod for about 3 minutes, let cool slightly. Take out the pears and let them drain.
2
Whisk egg yolk, egg and pear brandy, add hot milk-cream mixture and pass through a sieve. Place the pears on 4 ovenproof baking dishes (pasta plate, flat bowls) and pour the egg-cream mixture over them. Place on a deep fat pan of the oven and fill up to 2/3 of the tins with hot water. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: not suitable/ gas: level 1) for 1-1 1/4 hours. Remove and let cool off. Just before serving, sprinkle with brown sugar and caramelise with the gas burner or under the hot grill of the oven until golden brown. Decorate with mint
3
Waiting time approx. 1 hour