The Rip Van Wrinkler,
XXIII, Issue 2, May 2019

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"Selfies" is the NEW Contest!
Enter stories &/or PHOTOS by July 1st.


Lotta Olsson and Hio.

Zippie Phillips.

"Goldanne" Marsicano.

Pear caramel creme
by Luisa Ghetti
5-6cm high round baking tin in aluminum with a diameter of 22cm
or square 22x22cm or 6 200ml molds.
150g granulated sugar
3 whole eggs + 2 egg yolks
375g whole milk
150g fresh cream
60g of grated Parmesan cheese
2 medium pears (abbot) *
150g granulated sugar for the mold
Heat by melting the milk with the cream and Parmesan over a low heat in a small saucepan.
Prepare the caramel and pour it into the mold making it stick to the entire surface.
In a large bowl mix the sugar well with the eggs.
Wash the pears and cut from the central part, with a mandolina, 3 thin whole slices.
Set them aside or pass them immediately in the oven at 150 ° C for 30 minutes, in order to dry them. Once the cake has been removed from the mold, you will use them for decoration.
Peel, clean and cut the rest of the pears into cubes. Blend them with an immersion mixer and, if you like, sieve the pulp.
Pour the pear puree into the egg mixture then quickly add the milk cream and parmesan mixture.
Mix well and pour into the caramelized mold.
Cook at 160 ° C for 50 minutes. Remove from the oven by first trying the appetizer.
Let it cool and put it in the fridge - better for a night.
Before serving, remove from the mold and decorate with dried pear slices.
It was even better after a few hours..
* I did not filter the pulp and, having no precise indications, I used 2 medium Abbot pears.

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