Sweet pears and buttery hazelnut custard are the perfect fall treat.
Directions for: Pear Hazelnut Creme Brulee
Ingredients
Poached Pears4 Anjou pears
1 cup white wine
1 cup water
2 cup sugar
4 black peppercorns
3 Tbsp hazlenut liqueur
Creme Brulee2 cup whipping cream
1 vanilla bean
8 large egg yolks
3 Tbsp sugar
2 Tbsp hazlenut liquer
Turbinado Sugar, for bruleeing
cup sliced hazlenut, lightly toasted
Directions
Poached Pears Creme Brulee1. For poached pears, peel, half and core pears and place in a saucepot. Add wine, water, sugar and peppercorns and cover surface of liquid with a sheet of parchment paper or a plate that fits inside the pot (otherwise pears will float). Bring pears up to a simmer on medium heat, then shut off heat and let pears sit in liquid until cooled to room temperature. Remove pears, and gently toss with hazelnut liqueur. Once liqueur is absorbed, place a pear, flat-side down in a dish. Chill while preparing custard.
2. Prepare a bowl of ice water large enough to fit a medium saucepan. Heat cream and scraped seeds from vanilla bean to just below a simmer. While cream is heating, beat egg yolks and sugar on high speed until pale and thick. Gradually pour in hot cream while beating and return entire mixture to medium heat. Stir custard mixture until it thickens and coats the back of a spoon, about 10 minutes. Remove pan from heat and immerse pan in ice water to halt cooking process. Stir to cool for a moment, stir in hazelnut liqueur, then strain. While still warm pour custard over chilled pear dishes. Chill custards for at least 4 hours.
See more: Dessert, Nuts, Vegetarian, Eggs/Dairy, North American, Bake, French, Silk Soy Pairing