Pastry cream

2 Tbsp of cornstarch
2 Tbsp of flour
1/2 cup of sugar
3 egg yolks
3 cups of milk
3 Tbsp of butter – 2 Tbsp of liqueur (pear brandy)
2 Tbsp of crystallized ginger

• In a 1 1/2 quart saucepan, bring 3 cups of milk to a boil on medium heat.
• Meanwhile, sift cornstarch and flour into a 3 quart mixing bowl.
• Mix in the sugar.
• Break 3 egg yolks in another bowl and beat slightly.
• Quickly pour half the boiling milk in the flour-sugar-cornstarch mixture.
• Whisk vigorously to break any lumps.
• Mix in the beaten egg yolks.
• Add the rest of the milk to the mixture. Return to cook over medium heat until the custard thickens.
• Remove from the heat and add the soften butter.
• Mix well and add the liqueur.
• Cover with a plastic wrap and refrigerate.
• When ready to use add the crystallized ginger.

Poached pears

4 Anjou pears
1/2 lemon
1 cup of sugar and 1 cup of water

• Cut the pears lengthwise, peel and core them.
• Rub half a lemon on the pears to keep them from darkening.
• Combine 1/2 cup sugar and 1/2 cup of water in each of two skillets.
• Cook to dissolve the sugar.
• Pour 4 pear half in each skillet and cook for 5 minutes on each side, ladling syrup on top of the pears. They should be tender but not mushy.
• Remove the pears and dice in 1/2″ cubes.
• Put the cubes in glasses and fill with the pastry cream. Refrigerate.
• Combine the cooking syrup in one skillet.
• Cook until it caramelized.
• Ladle the hot caramel over each glass.