Pear Charlottes With Chamomile Creme Anglaise

Recipe Ingredients

		Raisins and Pears
1/2 cup	118ml	Water
1/4 cup	49g / 1.7oz	Sugar
3/4 cup	120g / 4.2oz	Golden raisins
1/4 cup	59ml	Dark rum
3 tablespoons	45ml	Honey
1 3/4 lbs	794g / 28oz	Firm but ripe Bartlett pears - (abt 4 med) - peeled, cored,
		And cut into 1/2" cubes
		Custards
2		Brioche or egg bread loaves - (16 oz ea) - crusts trimmed,
		Bread cut into 1/3"-thick slices
1 1/3 cups	315ml	Heavy whipping cream
6 tablespoons	90ml	Sugar
3 tablespoons	45ml	Eggs (large)
2 tablespoons	30ml	Dark rum
2 teaspoons	10ml	Vanilla extract
		Chamomile Crème Anglaise - (see recipe)

Recipe Instructions

For Raisins And Pears: Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.

Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; saute just until tender, about 2 minutes. Cool. Mix in raisins.

For Custards: Preheat oven to 350 degrees. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.

Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.

Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350 degree oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.

This recipe yields 8 charlottes.

Source:
Bon Appetit, September 2003

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