Saturday, August 29, 2015

Friday, August 28, 2015

Trip to Auxerre, France

It looks very nice using as viewpoint the bridges crossing the river. From within it looses some of its charm, as the core of the old town has not been very well preserved.

Thursday, August 27, 2015

Terrine fondante poire-caramel - recipe (including photos)

  • 500 milliliters of milk
  • 120 grams of sugar
  • 30 grams of butter
  • 5 eggs
  • 2 pears
  • 1 spoon with flour

Melt the butter and add the clean, chopped pears. Let it simmer for a few minutes.

In another bowl mix half of the sugar with 1 spoon of water and let it caramelize.

When caramelized pour it at the bottom of a ceramic baking tray.

Preheat the oven at 180 Celsius degrees.

Beat the eggs with the other half of the sugar for 4-5 minutes.

 Add the flour and mix.

Mix the egg composition with the pears.

Pour the egg / pear composition over the caramelized sugar.

Put the tray in another tray half filled with boiling water and put it in the oven at 180 Celsius degrees for 40-45 minutes.

Let it cool for a few minutes the turn the pot carefully, upside down .

Can be served warm or cold, but we prefer cold :).

The recipe was taken from a french cook book.


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