Pear Custard Cake Food

BAKED PEAR CUSTARD

Steps:

• Preheat oven to 350 degrees.
• Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
• Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
• Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

PEAR CUSTARD

Steps:

• Preheat the oven to 350*.
• Peel, quarter, and core the pears.
• Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
• Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
• Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
• Remove from the heat and set aside.
• To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
• Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
• Pour the custard over the pears.
• Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
• Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
• Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Will keep for up to 3 days.
• Preheat the broiler.
• Sprinkle the cold custards with the pecans.
• Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
• Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
• Serve immediately.
• Serves 4 to 6.
• Enjoy!

PEAR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

Steps:

• Make sauce:
• Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make topping:
• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
• Make cake:
• Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
• Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.