Pear Caramel Pots

  

Don’t be frightened by the different components of this dessert. Yes it takes a bit of time to prepare all of the layers but once they’re done, it’s quite easy to assemble and the result is stunning.


Custard
-    2 cups milk
-    1 cup 35% cream
-    ½ cup sugar
-    6 tbsp of all purpose flour
-    2 eggs
-    6 egg yolks
-    2 tsp of vanilla extract

Caramelised Pears
-    ½ cup sugar
-    3 tbsp water
-    8 pears, pealed, cored and cut into small cubes

Caramel Sauce
-    ¼ cup water
-    1 ¼ cups sugar
-    3 tbsp corn syrup
-    1 cup 35% cream, warm

Almond crunch
-    ¼ cup surgar
-    2 tbsp corn sirop
-    1 tbsp water
-    1/3 cup slithered almonds

Whipped cream
-    2 ½ 35% cream
-    ½ sugar
-    2 tsp vanilla extract

-12 lady finger cookies, cut into small cubes



Custard
In a pot, warm the cream and set aside. The cream must not boil.

In a pot, combine the sugar and flour. Add the eggs and the egg yolks and whisk until smooth and homogenous. Slowley whisk in the hot cream. Bring to a boil over medium heat stiring constantly. Add the vanilla. Pour the mixture into a bowl and place a sheet of plastic wrap directly on the surface of the custard. Let cool and refrigerate for two hours or until the custard has cooled completely.

Caramelised Pears
In a large skillet, heat the sugar and water until the mixture becomes a golden brown colour. Add the cubed pears and cook for 5 minutes on high heat. Refrigerate until completely cooled.

Caramel Sauce
In a pot, bring the water, sugar and corn syrup to a boil. Cook without stiring until the mixture becomes a golden brown colour. Remove from the heat and gradually add the cream. Return to heat and bring to a boil, mixing constantly until homogenous. Let cool completely.

Almond crunch
In a pot, bring the water, sugar and corn syrup to a boil. Cook without stiring until the mixture becomes a golden brown colour. Add the almonds and stir until they are completely coated. Spread on a piece of parchment paper and let cool. Once cooled, the almond mixture will become hard and brittle. Chop up into small pieces.

Whipped cream
In a bowl, whisk the cream, sugar and vanilla until you get stiff peaks.


For the assembling of the pear caramel pots
In 12 small glass recipients (I used small jam jars but you could use a wine glass or small bowls), alternate a layer of custard, lady finger cookies, caramelised pears, caramel, almond crunch and whipped cream. Place the whipped cream and the custard each into a pastry bag (I don’t have any so I use a ZipLock bag and I cut off one of the corners). I find that this really helps to control the ingredients because you want the sides of the container to stay clean in order to see all of the different layers.
Repeat the layers twice and finish off with whipped cream, caramel sauce and almond crunch.


Refrigerate at least 2 hours, over night is even better.

 Enjoy!

Original recipe via Ricardo