Recipe Creme anglaise with maple syrup baked pears : Practical and Delicious

Recipe Creme anglaise with maple syrup baked pears : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Creme anglaise with maple syrup baked pears. You are currently reading Recipe Creme anglaise with maple syrup baked pears : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Creme anglaise with maple syrup baked pears requires 10m, cook 30m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

These golden pears, dripping with syrup, feature creamy stirred custard.

Ingredients:

7 Ingredients

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  4 pears, halved lengthways
  
  
  


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  2 tbsp maple syrup
  
  
  


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  2 tbsp water
  
  
  


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  375ml (1 1/2 cups) milk
  
  
  


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  1 vanilla bean, split lengthways
  
  
  


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  4 egg yolks
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Place the pears in an ovenproof dish. Combine the maple syrup and water in a jug and pour over the pears. Bake in oven, turning once, for 30 minutes or until tender.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place milk in a saucepan. Use a small sharp knife to scrape seeds from the vanilla bean into the milk. Add vanilla bean to pan. Bring just to the boil over medium heat. Strain through a fine sieve into a heatproof jug. Discard bean.
  
  
  


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  Step 3
  
  
  
  
  Whisk egg yolks and sugar in a bowl until thick and pale. Gradually whisk the milk into the egg mixture. Return to pan over medium-low heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until custard thickens and coats the back of spoon. Strain through a fine sieve into a heatproof serving jug.
  
  
  


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  Step 4
  
  
  
  
  Divide the pears among serving bowls and drizzle over a little custard. Serve immediately with the remaining custard.
  
  
  

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