Pear Charlotte

Name: Pear Charlotte
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed; 8 servings Creme fraiche; 10 larges egg yolks; 1 teaspoon ground cinnamon; 2 Tbsps freshly squeezed lemon juice; 793 milliliters milk; 1 Tbsp pear liqueur; 7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick; 1 pinch Pinch salt; 133 grams sugar; 3 Tbsps sugar; 113 grams (1 stick) sweet butter; 1 teaspoon vanilla extract, or a 1-inch piece vanilla bean

Pear Charlotte is a side dish that serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 438 calories, 8g of protein, and 23g of fat. From preparation to the plate, this recipe takes approximately 1 hour. If you have milk, butter, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Special equipment: 8 (6-ounce) ramekins 3 inches in diameter and 1 1/2 inches deep

Equipment you will use

Ramekin

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.

Ingredients you will need

Pear Liqueur

Lemon Juice

Pear

Sugar

Salt

Equipment you will use

Frying Pan

Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.

Ingredients you will need

Cinnamon

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.

Ingredients you will need

Cinnamon

Brioche

Butter

Bread

Equipment you will use

Ramekin

Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.

Ingredients you will need

Brioche

Pear

Equipment you will use

Ramekin

Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.

Ingredients you will need

Brioche

Equipment you will use

Oven

Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.

Ingredients you will need

Custard

Vanilla

Sauce

Top each with a dollop of creme fraiche.

Ingredients you will need

Creme Fraiche

Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until

Ingredients you will need

Egg Yolk

Sugar

Salt

Equipment you will use

Mixing Bowl

Whisk

creamy. Set aside.

Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture.

Ingredients you will need

Vanilla Extract

Vanilla Bean

Milk

Egg

Equipment you will use

Pot

Whisk

Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.

Ingredients you will need

Custard

Water