Baked Pears With Cream

A community recipe by Kuhn

Not tested or verified by Nigella.com

Introduction

This special dessert is actually more like a custard, and the filling itself is firm enough so you can cut them into wedges. Very beautiful and a must try!

Ingredients

Serves: 8

1 lemon (quartered)
4 pears (such as cornice or anjou, peeled and cored)
2½ cups milk
¾ cup superfine sugar
3 large eggs
3 large egg yolks
1 tablespoon pear brandy

Method

Baked Pears With Cream is a community recipe submitted by Kuhn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 275 degrees. Fill a large bowl with cold water, and squeeze the juice from the lemon quarters directly into the water; add the rinds. Slice pears 3/8 inch thick; add to acidulated water.

In a medium saucepan, bring the milk to a boil. Meanwhile, whisk sugar, eggs, egg yolks, and brandy in a large bowl until the batter leaves a ribbon like trail on the surface for 3 seconds when you raise the whisk. Slowly add hot milk to egg mixture, whisking constantly, until milk has been incorporated.

Using a slotted spoon, lift pears from the water, and blot dry with paper towels. In a 10-inch-round pie plate, arrange pears in a circular pattern.

Pour milk-and-egg mixture over pears.

Place pie plate in a shallow baking pan, and fill the pan with enough boiling water to cover the pie plate halfway up. Transfer to oven; bake until the custard has set and is just brown, about 1 1/2 hours.

Transfer to a wire rack to cool slightly before serving.