Rating: 3 stars
64 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 17
  • 2 star values: 15
  • 1 star values: 8
Jane Kirby and Leslie Pendleton

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Credit: David Prince

Recipe Summary

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the pudding.In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Whisk in the whole milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute.

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  • Remove from heat. Whisk in vanilla and melted butter. Pour into a shallow metal bowl and place waxed paper directly on the surface. Refrigerate to chill, about 1 hour.

  • Prepare the pears.Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.

  • Sauté the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden, 3 minutes.

  • Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.

Chef's Notes

  1. Prepare the pears. Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.
  2. Sauté the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden, 3 minutes.
  3. Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.

Nutrition Facts

calcium 210mg; 437 calories; calories from fat 44%; carbohydrates 50g; cholesterol 257mg; fat 21g; fiber 3g; iron 1mg; protein 12mg; saturated fat 12g; sodium 280mg.
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