CHARLOTTE AUX POIRES-1



Caramel: a packet of ready-made caramel or 15 sugar cubes and 2 tbsp

water. 1 can 4/4 pear halves or syrup. Thick pastry cream: 4 egg yolks,

60 g (0,132 LBS) of sugar, 60 g (0,132 LBS) of flour, 1/4 liter (8,60 OZ) of milk, 1 vanilla pod; 1/2 dl pear syrup, 2 tbsp

pear liqueur soup (optional), 50 g (0,11 LBS) fresh cream.

Caramelize a small charlotte mold with the ready-made caramel. If you use sugar

in pieces, melt it with the water until it reaches a medium brown color,

pour it into the mold and tilt it in all directions so that the caramel coats

the whole wall. Heat the mold in the oven beforehand so that the caramel does not freeze

not immediately. Drain the pears and line the bottom and sides of the pan with them. Reduce the

juice from the can into syrup. Prepare the cream: pour the egg yolks into a saucepan,

add the sugar and work into a whitish and frothy mixture. Incorporate the flour in rain,

mix well so that there are no lumps. On the other hand, boil the milk with the

vanilla. Remove it and pour the boiling milk over the previous mixture, little by little, without

stop spinning. Place the pan over low heat and continue to stir until

thickening. Remove from the heat at the first broth. Add the syrup to the chilled cream

pear and, at will, the liqueur. Finish by incorporating the fresh whipped cream.

Pour everything into the mold and chill overnight. Unmold on the

serving dish and serve chilled. You can also coat the charlotte with an apricot coulis.

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