Name: Pear Cornmeal Bread Pudding
Yield: Serves 8
Ingredients: 1½ pounds pears, peeled, cored, and diced into ½-inch pieces; One-inch piece vanilla bean; 3½ cups milk; 2½ cups heavy (whipping) cream; Pinch salt; 1 cup sugar; 5 large egg yolks; 7 large eggs; ½ teaspoon freshly grated nutmeg; 5 slices Cornmeal Poundcake, cut into pieces 1 inch by ½ inch; 1 recipe Chantilly Cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

About

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.

Ingredients

7 large eggs
5 large egg yolks
1 cup sugar

Method

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.

Preheat the oven to 325 degrees