Name: Pear, Caramel and Almonds Crunch Verrines
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 2 cups (500 ml) milk; 1 cup (250 ml) 35% cream; 1/2 cup (125 ml) sugar; 6 tablespoons (90 ml) unbleached all-purpose flour; 2 eggs; 6 egg yolks; 2 teaspoons (10 ml) vanilla extract; 1/2 cup (125 ml) sugar; 3 tablespoons (45 ml) water; 8 pears, peeled, halved, cored and diced; 1/4 cup (60 ml) water; 1 1/4 cups (310 ml) sugar; 3 tablespoons (45 ml) corn syrup; 1 cup (250 ml) 35% cream, hot; 1/4 cup (60 ml) sugar; 3 tablespoons (45 ml) corn syrup; 1 cup (250 ml) 35% cream, hot; 1/3 cup (75 ml) slivered almonds; 2 1/2 cup (625 ml) 35% cream; 1/2 cup (125 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 12 store-bought lady fingers, diced

Preparation

Custard
- In a saucepan or in the microwave oven, heat the milk and cream. Set aside.
- In another saucepan, combine the sugar and flour. Add the whole eggs and egg yolks and whisk until the mixture is smooth. Gradually whisk in the hot cream mixture. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat once it first boils. Add the vanilla. Transfer to a bowl, place plastic wrap directly on the surface of the hot custard. Cool and refrigerate for about 2 hours or until chilled.
Caramelized Pears
- In a large skillet, heat the sugar and water until it is golden brown. Over high heat, sauté the pears for 4 to 5 minutes. Cool and refrigerate until chilled.
Caramel Sauce
- In a saucepan, bring the water, sugar and corn syrup to a boil. Cook without stirring until the mixture reaches a golden color. Remove from the heat, gradually add the cream. Bring to a boil, stirring until the mixture is smooth. Set aside in a bowl and let cool completely.
Almond Crunch
- In a saucepan, bring the sugar, corn syrup and water to a boil. Cook without stirring until the mixture reaches a golden color. Add the almonds and stir until almonds are golden brown. Spread thinly on a parchment paper and cool completely. Chop.
Whipped cream
- In a bowl, whip the cream, sugar and vanilla until stiff peaks form. Pour into a pastry bag fitted with a round tip.
Assembly
- In twelve 310 ml (1 ¼ cups) capacity glass jars, layer the dessert alternating the custard, cookies, caramelized pears, caramel, almonds and whipped cream. Repeat these steps three times, finishing with a drizzle of caramel.
- Refrigerate for at least 2 hours. Even better the next day.

Pear, Caramel and Almonds Crunch Verrines

Categories

Ingredients

Custard

Caramelized Pears

Caramel Sauce

Almond Crunch

Whipped cream