The grated nutmeg over the top of this pudding is a nod to its Indian pudding heritage and is also mysteriously wonderful with pears. These puddings can be reheated in a 325-degree oven for 10 minutes.
One 2½-quart baking dish 3 inches deep
Whisk together the eggs, egg yolks, sugar, and salt in a stainless steel bowl. Set the mixture aside.
Put the cream, milk, and vanilla bean in a heavy-bottomed saucepot and scald. Slowly whisk the hot milk mixture into the egg yolks. Cool and strain the custard base.
Place the pears in the bottom of the baking dish. Arrange the cake pieces on top of the pears. Pour the custard base over the pears. Grate
To serve the pudding, spoon some into bowls. Top with the chantilly cream and the remaining
© 1993 Emily Luchetti. All rights reserved.