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.
4 Anjou pears
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.