Pears in Custard

Ingredients

• the pears
• a quart of water
• the loaf sugar
• the piece of cinnamon
• a few drops of cochineal
• clarified butter
• the eggs
• caster sugar
• milk
• rind of half a lemon
• the cake

Method

1. 1

   Peel and core the pears, put in a stewpan with water, loaf sugar, cinnamon, and cochineal.

2. 2

   Boil, skim, and simmer until tender.

3. 3

   Remove pears, reduce syrup, and keep warm.

4. 4

   Butter a mould, line with paper, beat eggs, add sugar, milk, lemon rind, and cochineal.

5. 5

   Cut cake into slices, place in mould, fill with custard, bake in a water bath for 40 minutes.

6. 6

   Turn out, arrange pears, strain syrup over, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 441. The excerpt below is the record exactly as published.

caster sugar, 1 gill milk, rind of half a lemon. Peel the pears, core them, and put in a stewpan with a quart of water, the loaf sugar, the piece of cinnamon, and a few drops of -cochineal. Let it boil up, skim, and allow to simmer until the pears are tender ; this will take about half an hour. Take out the fruit, reduce the syrup to the proper consistency, put the pears in the syrup again, and keep warm. Butter a border-mould with clarified butter, line the bottom with a piece of buttered paper, beat up the eggs in a basin, add the caster sugar, milk, lemon-rind, finely chopped, and a few drops of cochineal, to give it a pink colour. Cut the cake

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