I love pears but I have never found a dessert other than poached pears that I have really liked. So when I saw this recipe of Roasted pear and creme brulee in the Best Baking recipes of Cooking light 2011, I had to try it! And it was very good. Very very light! It is just not an easy recipe since there are so many steps.
Ingredients for a large tart tray of 12 inches.
Roasted Pears: 4 pears cored. 2 tsp of lemon juice, 1/2 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 2/3 cup of brown sugar.
Place the pears cut side down on a flexipan. In a bowl, mix all the other ingredients and mix well. Sprinkle the pears with the sugar and spices mixture, and bake them in an already warm oven of 450 for 30 minutes or until the pears are tender. Cool completely, remove the skin and slice thinly.
The pastry ( Pate Sablee): 8 oz of all-purpose flour, 1/2 cup of butter at room temperature, 2 tbsp of sugar, 1/2 tsp of salt.
Place the sugar, salt and flour in a bowl and mix well. Slowly add the butter a little at a time, and mix well until the dough sticks together. Place the dough on the roulpat, and flatten until it is the size of the tart. Roll the roulpat with the dough on it, and place in the fridge to cool. After 10 minutes, take the dough back out, and place it into the tart tray. Perfore the dough to prevent air pockets. Lay baking beads or dry beans all over the dough to prevent the dough to rise during baking. Bake at 450 for 10 minutes. Let it cool. Remove the baking beads or dry beans. Fill with the creme patissiere.
Ingredients for the filling ( Creme Patissiere) :3/4 cup of brown sugar, 4 1/2 tbsp of all-purpose flour, 3 cups of fat-free milk or reduced milk, 1 piece of vanilla bean, 2 tbsp of vanilla extract, 2 eggs.
Bring the milk, vanilla, vanilla bean, sugar & a pinch of salt to a gentle boil in a pot. In the meantime, whisk the egg yolks and sugar in a mixing bowl until the mixture becomes pale and light. Stir in the flour slowly until it is thoroughly mixed with the egg mixture. Remove the vanilla bean from the milk and scrape the seeds out with the tip of a knife. Drop the seeds into the milk and stir. Pour the boiling milk into the mixture a little by little while whisking continuously to avoid curdling. And then stir in the rest of the milk until the mixture is well combined. Transfer the whole mixture into a pot and heat it under low setting. Stir it constantly with a wooden spoon until it thickens. Once the custard has thickened, take it off the heat, pour it into a clean bowl and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.
Pour the cream over the dough, and lay the pears over the creme patissiere. Sprinkle with brown sugar, and with a kitchen torch heat the sugar until it caramelizes. Enjoy!!!
Bon Appetit and Happy Cooking!!!