Recipe courtesy of Emily Luchetti
Pear Charlotte
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- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 595
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 7 g
- Sugar
- 46 g
- Protein
- 13 g
- Cholesterol
- 302 mg
- Sodium
- 321 mg
We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
- Level: Intermediate
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 595
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 7 g
- Sugar
- 46 g
- Protein
- 13 g
- Cholesterol
- 302 mg
- Sodium
- 321 mg
Ingredients
Vanilla Custard Sauce:
Directions
Special equipment:
8 (6-ounce) ramekins 3 inches in diameter and 1 1/2 inches deep- Preheat the oven to 350 degrees F.
- Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
- Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
- Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
- Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
- Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
- Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
- Top each with a dollop of creme fraiche.
Vanilla Custard Sauce:
Yield:
3 1/2 cups
- Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
- creamy. Set aside.
- Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
- Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.
