For the cream
1 1/2 cups milk (360 ml)
1/3 cup cornstarch (60 g)
1/4 cup flour (30 g)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs
For the pears
2 large pears (460 g)
2 tablespoons lemon juice
1/4 cup water (60 ml)
3 tablespoons cornstarch
1/2 cup milk (120 ml)
1 box ladyfingers with fine almond paste (180 g)
For the cream
1 1/2 cups milk (360 ml)
1/3 cup cornstarch (60 g)
1/4 cup flour (30 g)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs
For the pears
2 large pears (460 g)
2 tablespoons lemon juice
1/4 cup water (60 ml)
3 tablespoons cornstarch
1/2 cup milk (120 ml)
1 box ladyfingers with fine almond paste (180 g)
Line a 5x9x20 cm loaf pan with plastic wrap and set aside
Make the cream: In a medium saucepan, cook all ingredients over low heat, stirring constantly, until thickened (about 5 minutes)
Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool
Prepare the pears: While the cream is cooling, peel the pears, cut them in half, remove the core, and slice into thin pieces
In a medium saucepan, combine the pear slices, lemon juice, water, and cornstarch
Cook over low heat, stirring occasionally, until tender (about 10 minutes)
Set aside
Place milk in a shallow dish
Soak the ladyfingers, one by one, in the milk and arrange them side by side at the bottom of the loaf pan
Cover with half the cooled cream and top with half the pear mixture
Continue layering, finishing with a layer of ladyfingers
Cover with plastic wrap and refrigerate until set (about 4 hours)
Turn out onto a plate, remove the plastic wrap, and serve
200 calories per slice
