A delectable treat for your family and guest; this is a dessert that looks and taste like it was made in a fancy Bistro...Mmmm
•1 cup heavy cream ( may substitute canned milk)
•1 cup water
•4 large egg yolks
•⅓ cup sugar
•¼ teaspoon salt
•2 Vanilla Beans
•¼ cup vanilla extract
•½ cup fresh Ginger
•two cups pealed and sliced Green Anjou pears
•1 TBSP Lime Juice
•½ cup diced crystallized ginger
•½ cup golden raisins
•½ TBSP salted butter
•¼ cup dark rum (may use rum flavoring
No nutrition information available
Sautée fresh grated ginger in small sauce pan with vanilla extract, pat dry in paper towel; save for later. In another sauce pan, add ½ cup diced crystallized ginger, lime juice, rum, pears, butter and raisins heat on med set until all is nicely caramelized. Let set for three minutes.
In a medium saucepan, combine milk vanilla beans, and water; heat to scalding. Remove Vanilla beans and set aside. Beat egg yolks slightly; add sugar, salt. Gradually add hot milk to eggs, stirring constantly. Once beans have cooled, open vanilla beans and scrape out seeds and mix seeds into custard.
Divide into 4 custard cups; place in bottom of lightly buttered custard dishes and add pear mixture on bottom of cups, coat pear mixture with custard and set in a pan of hot water. Sprinkle sautéed ginger on top and Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard. Serve warm or cold.