Lemon Crème Caramels With Poached Pear

Name: Lemon Crème Caramels With Poached Pear
Yield: For 4 Persons
Ingredients: 400 ml (14 fl oz/1¾ cups) milk; the finely grated zest of 7 lemon; 100g (3½ oz/½ cup) granulated sugar; 75g (3 oz/scant ½ cup) caster (granulated) sugar; a little caster (confectioners) sugar, for sprinkling; 4 pears, preferably William or Comice, peeled, cored and sliced; 6 medium (large) egg yolks; a few drops of vanilla extract

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

Here is an agreeable take on an old favourite, with citrus flavours providing the focal point. Grilled or poached peaches may be substituted for the pears in summer.

Ingredients

For the Caramel

100g (3½ oz/½ cup) granulated sugar

Dessert
Gluten-free
Vegetarian
Summer

Method

First make the caramel. Place the sugar in a saucepan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and boil hard until you have a light caramel. Lift the pan from the heat and let the colour deepen to a dark caramel. Pour into four ramekins or dariole moulds.

Heat the oven to 180°C (350°F/Gas 4). To make the custard, heat the milk in a saucepan with the le