Trifle with Pears and Caramel
Trifle with Pears and Caramel
Ingredients
- 1 cup (250 ml) milk
- 1/2 cup (125 ml) 35% cream
- 1/4 cup (60 ml) sugar
- 3 tablespoons (45 ml) flour
- 6 egg yolks
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) water
- 1/4 cup (60 ml) sugar
- 4 pears, peeled, cut in halves, seeds removed and cut into thin strips
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 2 tablespoons (30 ml) corn syrup
- 2/3 cup (150 ml) 35% cream, hot
- 1 1/2 cups (375 ml) 35% cream
- 1/4 cup (60 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 12 store-bought lady fingers, broken into four
- 1/4 cup (60 ml) almonds, slivered and roasted
Instructions
- In a microwave, heat the milk and cream. Set aside.
- In a bowl, combine the sugar and flour. Add the egg yolks and whisk until the mixture is smooth. Gradually add the warm cream mixture while whisking.
- Bring to a boil over medium heat while whisking. Remove from the heat at the first sign of boiling. Add the vanilla.
- Cover with plastic wrap directly on the surface of the hot pastry cream. Let it cool and refrigerate for about 2 hours or until completely chilled.
Trifle with Pears and Caramel