Pear muffins with ginger custard

Pear muffins with ginger custard

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Pear muffins with ginger custard

The ingredient of Pear muffins with ginger custard

  1. 125g caster sugar
  2. 1 lemon, juiced
  3. 1 piece lemon peel
  4. 1 vanilla bean, split
  5. 1 teaspoon grated clean ginger
  6. four pears (William or beurre bosc), peeled
  7. 2 x 375g pkts block puff pastry
  8. 1 egg, lightly crushed
  9. 6 egg yolks
  10. 120g caster sugar
  11. 1 teaspoon cornflour
  12. 300ml milk
  13. 300ml thin cream
  14. 1 teaspoon vanilla extract
  15. 100g candied ginger, diced

The instruction how to make Pear muffins with ginger custard

  1. Half-fill a medium saucepan with bloodless water. Add sugar, lemon juice and peel, vanilla and ginger. Stir over low heat to dissolve the sugar. Add pears, then vicinity a chunk of greaseproof paper on top of liquid and simmer till just soft (the time relies upon on ripeness of pears). Remove pears and permit to chill.
  2. Preheat oven to a hundred ninetyu00b0C. Roll out each block of pastry to a 30 x 12cm rectangle on a floured board, then lift each sheet onto a baking tray coated with baking paper. Halve pears and area four pear halves alongside each pastry sheet, leaving area in between.
  3. Use a sharp knife to reduce a small indent round every pear. Brush exposed pastry with egg and bake for 20-25 mins or until pastry is puffed and golden.
  4. To make custard, area egg yolks, sugar and cornflour in a bowl and whisk to combine. Place milk, cream and vanilla in a pan and produce to the boil. Pour over egg combination and whisk lightly. Return to pan and cook dinner over low heat till slightly thickened, then add ginger. To save you a pores and skin forming, cover surface with baking paper till prepared to serve with the brownies.

Nutritions of Pear muffins with ginger custard

fatContent: 702.66 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 90 grams carbohydrates
fibreContent: 54 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent: 189 milligrams cholesterol

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