30g caster sugar
340g pears, peeled, cored and quartered
285g brioche fingers, sliced in half lengthways
55g chopped dark or milk chocolate
2 tbsp honey, warmed
For the custard:
6 large egg yolks
170g caster sugar
375ml whole milk
125ml double cream
Preheat oven to 150°C. For the custard, mix the egg yolks and caster sugar. Pour milk and cream into a pan and heat until scalding. Whisk into the egg mixture.
Rinse the pan, then pour the custard mixture back in and heat gently until it starts to thicken.
Grease up a 2-litre ovenproof dish with 15g butter. Melt 30g butter in a non-stick frying pan. Sprinkle in sugar and heat until it starts to caramelise. Add the pears and cook for 8-10 mins.
Spread the brioche with butter and layer into the dish with the pears and half the chocolate. Strain custard over with the remaining chocolate.
Place dish in a deep roasting tin and fill the tin half full of boiling water. Place on shelf 1 and bake for 30 minutes. Allow to cool, drizzle with the warmed honey and enjoy.
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