Makes eight ramekins
2 pears, peeled, cored and diced
100g caster sugar
100g butter, diced
100g flour, sieved
250ml milk, heated with 2 tsp vanilla extract
2 egg whites
6 egg yolks
8 egg whites (for meringue)
100g caster sugar (for meringue)
100g hazelnuts, roasted and ground
Preheat oven to 165C. Grease the ramekins with butter and line with sugar.
In a frypan, place the sugar with a little water, and cook the pears in the caramel.
Meanwhile, in a saucepan, melt the butter and add the flour to create a roux and cook for three to four minutes over a low heat.
Add the hot vanilla milk gradually, beating all the time until it comes to the boil.
Pour into a chilled bowl and stir, to rid excess heat, for three minutes
Beat in the two egg whites, mix in the yolks, one at a time.
In a clean bowl, whip the egg whites to a soft peak, add the sugar, whip until firm.
Mix one third of the meringue into the roux then fold in the remaining carefully.
Fold in the hazelnuts and pear and spoon into the ramekins
Bake in a water bath for 30 minutes. Once cooked, allow to cool before removing.
Pear saxony pudding
Pear saxony pudding. Photo / Ian Jones
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