Pear Charlottes with Chamomile Crème Anglaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup water |
1/4 cup sugar |
3/4 cup golden raisins |
1/4 cup dark rum |
3 tablespoons honey |
1 3/4 pounds firm but ripe bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes |
2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices |
1 1/3 cups heavy whipping cream |
6 tablespoons sugar |
3 large eggs |
2 tablespoons dark rum |
2 teaspoons vanilla extract |
chamomile crème anglaise |
Directions:
1. For raisins and pears: Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.
2. Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.
3. For custards: Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
4. Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
5. Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. 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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