Pear Custard

Ingredients

• Core and peel the pears
• in a little sugar syrup
• Put the boiling water into a saucepan, add the Gelatine
• yolks of eggs
• and milk
• add the sugar
• Beat up the whites of the eggs till stiff

Method

1. 1

   Core and peel the pears, cook them until tender in a little sugar syrup, then drain and chop them.

2. 2

   Put them into a glass dish.

3. 3

   Put the boiling water into a saucepan, add the Gelatine, yolks of eggs, sugar, and milk; stir over the fire until it thickens, then strain over the pears.

4. 4

   Beat up the whites of the eggs till stiff, then gradually add three tablespoonfuls sugar and beat for ten minutes longer.

5. 5

   When the custard is cold, decorate the top of it with this meringue, using a forcing bag and tube.

6. 6

   Sprinkle a little pink sugar over the top and serve at once.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

add the sugar and yolks of eggs well beaten. Stir over the fire for a few minutes, but do not boil Cool, add the wine, vanilla, salt, and whites stiffly beaten. Whisk all together for five minutes, then pour into a wet mould. Serve decorated with pink wafers. MILANAISE SOUFFLE Put the yolks of the eggs into a saucepan, add the sugar, grated rinds and strained juice of the lemons; stir until hot, then strain into a basin, add the Gelatine dissolved with the water, cool, and add the whipped cream and whites of eggs stiffly beaten. Pour into a pretty dish. When set, grate some macaroons on the top and ornament with the violet or rose petals. ORANGE DELIGHT Cut the end slice off the tops of the oranges and scoop out the pulp without breaking the rind. Put the pulp into a basin and mix with it the brandy, sugar, and lemon juice. Dissolve the Gelatine in the boiling water, add the orange pulp to it, and stir for a few seconds over a medium heat to thoroughly mix it. Strain into a basin. When begin- ning tocool, fill the orange-shell three-quarters full of this mixture and put on the ice to set. When quite firm, cut the tops of the oranges into leaves and roll them back. Fill the tops with whipped cream and decorate with chopped pistachio nuts and glacé cherries ORANGE MOULD Mix the Gelatine in a saucepan with the milk, add the cream and yolks of eggs, and stir over the fire till they thicken. It must not boil. Remove from the fire, add the Sugar, orange and lemon juice and red colouring, and the whites of eggs beaten stiffly. Stir over ice till beginning to set, Page 54 then pour into a wet mould. Turn cur when firm and garnish with sections of orange rolled in pink sugar. ORANGE SOUFFLE Put the rinds of the oranges and lemon, with one cup of milk, into a saucepan, bring to boiling point, strain over the beaten yolks of eggs, return to the pan, add the sugar and the Gelatine mixed with half a cup of the milk, stir till dissolved, remove from the fire, allow to cool, then add orange and lemon juice and whites of eggs beaten stiffly. Pour into a pretty dish and set away in a cool place till serving time. PEAR CUSTARD Core and peei the pears, cook them until tender in a little sugar syrup, then drain and chop them. Put them into a glass dish. Put the boiling water into a saucepan, add the Gelatine, yolks of eggs, sugar, and milk ; stir over the fire until it thickens, then strain over the pears. Beat up the whites of the eggs till stiff

Cook this with the app: pantry check, scaling, and the assistant.