Pear Charlottes with Chamomile Crème Anglaise

Name: Pear Charlottes with Chamomile Crème Anglaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes; 8 servings Chamomile Crème Anglaise; 2 Tbsps dark rum; 907 grams brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices; 3 larges eggs; 177 milliliters golden raisins; 315 milliliters heavy whipping cream; 3 Tbsps honey; 6 Tbsps sugar; 2 teaspoons vanilla extract; 118 milliliters water

Pear Charlottes with Chamomile Crème Anglaise is a gluten free and vegetarian main course. One portion of this dish contains around 18g of protein, 27g of fat, and a total of 497 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of heavy whipping cream, chamomile crème anglaise, rum, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.

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Sugar

Water

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Sauce Pan

Remove from heat.

Mix in raisins and rum.

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Raisins

Rum

Let soak 1 hour.

Drain raisins.

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Raisins

Meanwhile, heat honey in large nonstick skillet over medium heat.

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Honey

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Frying Pan

Add pears; sauté just until tender, about 2 minutes. Cool.

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Pear

Mix in raisins.

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Raisins

Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar.

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Custard

Butter

Sugar

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Oven

Place cups on baking sheet.

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Baking Sheet

Place 8 bread slices on work surface.

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Bread

Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds.

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Bread

Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit.

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Bread

Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.

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Bread

Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well.

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Vanilla

Cream

Sugar

Egg

Rum

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Whisk

Bowl

Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.

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Bread Cubes

Fruit

Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead.

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Oven

Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.

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Knife