2 cups of fresh heavy cream
3/4 cup of granulated sugar
6 large egg yolks
2 teaspoons of vanilla extract
6 halves of poached pears, drained
1/4 cup of granulated sugar for dusting
2 cups of fresh heavy cream
3/4 cup of granulated sugar
6 large egg yolks
2 teaspoons of vanilla extract
6 halves of poached pears, drained
1/4 cup of granulated sugar for dusting
In a saucepan, combine the heavy cream and 1 teaspoon of sugar
Bring to a simmer over medium heat
Remove from heat
In a bowl, whisk together the egg yolks and vanilla extract with an electric mixer until pale and smooth
Gradually add the warm cream mixture to the egg yolk mixture, whisking continuously to prevent scrambling the eggs
Add the remaining sugar and whisk until dissolved
Distribute the creme between six 3/4 cup ramekins, refractory dishes that can withstand high temperatures
Place in a water bath (the water level should reach 2/3 of the ramekin's height) and bake at 150°C for 30 minutes or until the edges are set and the center is still slightly jiggly
Remove from oven and let cool to room temperature
Cover and refrigerate for at least 4 hours or overnight
In each ramekin, place one half of a poached pear
Dust the surface of the creme with sugar and caramelize by using a kitchen torch or a preheated broiler
Serve immediately.
