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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