Lemon Verbena Custard with Pears

Name: Lemon Verbena Custard with Pears
Ingredients: 742 g (3 cups and 2½ Tbsp) heavy cream; 4 sprigs lemon verbena; 1 vanilla bean, split & scraped; 140 g (⅔ cup and ½ Tbsp) sugar; 252 g (1 cup) egg yolks; 252 g (1 cup and 2 Tbsp) stout beer; 112 g (½ cup) canola oil; 252 g (¾ cup) molasses; 2 large eggs; 14 g (1 Tbsp) baking powder; 65 g (¼ cup and 1 Tbsp) brown sugar; 300 g (2⅓ cups and 1 Tbsp) AP flour; 5 g (2 Tbsp) allspice; Pinch of salt; 56 g (¼ cup) pear nectar; 5 g (1 Tbsp) agar agar; 340 g (1½ cups) pear puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 15 pears, cored and halved; 14 g (1 ounce) lemon verbena leaves; 1,344 g (6 cups) water; 896 g (4 cups) white wine; 560 g (2¾ cups) granulated sugar; 226 g (1 cup) simple syrup

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Lemon Verbena Custard

742 g (3 cups and 2½ Tbsp) heavy cream

Cake
Vegetarian

Method

Lemon Verbena Custard

Preheat oven to 100°C (212°F). Bring cream, vanilla and lemon verbena sprigs to a boil in a small pot. Remove from heat and set aside to cool and infuse. Discard the lemon verbena sprigs. Whisk yolks and sugar together; add cr