Recipe: Pear Conde (Recipe kindly provided by my pastry tutor Faye)
Ingredients:
500ml milk
50g sugar
50g Pudding rice
10g Butter
1 teaspoon of grated nutmeg
1 egg yolk
Vanilla essence
Caramel Pears
1/2 a pear chopped thinly
15g butter
1 tablespoon of brown sugar
Equipment
Small molds lined with cling film
Knife
Chopping board
Saucepan
Frying pan
Wooden spoon
Platlett knife
Spoon
1. Put the milk into a saucepan to warm it through, add the pudding rice, vanilla and nutmeg. Stir until cooked through. (This will take ages but keep stirring from time to time)
2. In a pan heat up 15g of butter until melted, add the pears and 1 tablespoon of brown sugar and cook until the pears have a golden brown colour on each side. This should take around 5-10 minutes depending on how thin you slice the pears, I found using a platte knife really helps flipping them over. Once cooked take them out of the frying pan carefully to cool.
3. Once the rice has been cooked through, add the sugar, butter and egg yolk and mix through.
4. Cook through for another 3 minutes and leave to cool for 3 mins.
5.Spoon the rice mixture into the lined moulds and place in the fridge for about 2 hours or until set.
6. Carefully ease the rice pudding out of the mould and place on a plate.
7. Place the pears decoratively on top of the pudding and eat.
Happy Baking!
500ml milk
50g sugar
50g Pudding rice
10g Butter
1 teaspoon of grated nutmeg
1 egg yolk
Vanilla essence
Caramel Pears
1/2 a pear chopped thinly
15g butter
1 tablespoon of brown sugar
Equipment
Small molds lined with cling film
Knife
Chopping board
Saucepan
Frying pan
Wooden spoon
Platlett knife
Spoon
1. Put the milk into a saucepan to warm it through, add the pudding rice, vanilla and nutmeg. Stir until cooked through. (This will take ages but keep stirring from time to time)
2. In a pan heat up 15g of butter until melted, add the pears and 1 tablespoon of brown sugar and cook until the pears have a golden brown colour on each side. This should take around 5-10 minutes depending on how thin you slice the pears, I found using a platte knife really helps flipping them over. Once cooked take them out of the frying pan carefully to cool.
3. Once the rice has been cooked through, add the sugar, butter and egg yolk and mix through.
4. Cook through for another 3 minutes and leave to cool for 3 mins.
5.Spoon the rice mixture into the lined moulds and place in the fridge for about 2 hours or until set.
6. Carefully ease the rice pudding out of the mould and place on a plate.
7. Place the pears decoratively on top of the pudding and eat.
Happy Baking!
