| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Williams pears. |
| 100 |
g |
Sugar cubes. |
| 80 |
g |
Sugar. |
| 50 |
g |
Flour. |
| 1/2 |
l |
Milk. |
| 4 |
|
Egg yolks. |
| 50 |
g |
Flaked almonds. |
| 1 |
|
Vanilla stick. |
INSTRUCTIONS
FOR THE CONFECTIONER'S CUSTA
1 Melt the sugar cubes in 50 cl water in a small saucepan over a low
heat, to make a syrup. Peel and wash the pears, add them to the pan
and cook over a low heat for 20 minutes. Remove the saucepan from the
heat, leave the pears to cool in the syrup.
2 Prepare the confectioner's custard: boil the milk with the vanilla
in a saucepan. Beat the egg yolks with the sugar in a terrine dish
until the mixture is frothy. Then add the flour, still beating the
mixture. Pour in the hot milk and put back on the heat, beating until
the mixture boils. Leave to cool.
3 Strain the pears and arrange on a serving dish. Pour the custard
over the top and decorate with the almonds.
Campanile tip:
You can use peaches, apricots, figs etc. instead of the pears.
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