Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Comfort Food
Gourmet Gifts
Healthy
Holidays
Holiday Desserts
Holiday main dishes
Homemade Recipes
Isabelle's Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Pear, Caramel and Almonds Crunch Verrines
(29)
Rate this recipe
Preparation
45 min
Cooking
30 min
Chilling
4 h
Servings
12
Vegetarian
Categories
Ingredients
Custard
2 cups (500 ml) milk
1 cup (250 ml) 35% cream
1/2 cup (125 ml) sugar
6 tablespoons (90 ml) unbleached all-purpose flour
2 eggs
6 egg yolks
2 teaspoons (10 ml) vanilla extract
Caramelized Pears
1/2 cup (125 ml) sugar
3 tablespoons (45 ml) water
8 pears, peeled, halved, cored and diced
Caramel Sauce
1/4 cup (60 ml) water
1 1/4 cups (310 ml) sugar
3 tablespoons (45 ml) corn syrup
1 cup (250 ml) 35% cream, hot
Almond Crunch
1/4 cup (60 ml) sugar
3 tablespoons (45 ml) corn syrup
1 cup (250 ml) 35% cream, hot
1/3 cup (75 ml) slivered almonds
Whipped cream
2 1/2 cup (625 ml) 35% cream
1/2 cup (125 ml) sugar
2 teaspoons (10 ml) vanilla extract
12 store-bought lady fingers, diced
Preparation
Custard
In a saucepan or in the microwave oven, heat the milk and cream. Set aside.
In another saucepan, combine the sugar and flour. Add the whole eggs and egg yolks and whisk until the mixture is smooth. Gradually whisk in the hot cream mixture. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat once it first boils. Add the vanilla. Transfer to a bowl, place plastic wrap directly on the surface of the hot custard. Cool and refrigerate for about 2 hours or until chilled.
Caramelized Pears
In a large skillet, heat the sugar and water until it is golden brown. Over high heat, sauté the pears for 4 to 5 minutes. Cool and refrigerate until chilled.
Caramel Sauce
In a saucepan, bring the water, sugar and corn syrup to a boil. Cook without stirring until the mixture reaches a golden color. Remove from the heat, gradually add the cream. Bring to a boil, stirring until the mixture is smooth. Set aside in a bowl and let cool completely.
Almond Crunch
In a saucepan, bring the sugar, corn syrup and water to a boil. Cook without stirring until the mixture reaches a golden color. Add the almonds and stir until almonds are golden brown. Spread thinly on a parchment paper and cool completely. Chop.
Whipped cream
In a bowl, whip the cream, sugar and vanilla until stiff peaks form. Pour into a pastry bag fitted with a round tip.
Assembly
In twelve 310 ml (1 ¼ cups) capacity glass jars, layer the dessert alternating the custard, cookies, caramelized pears, caramel, almonds and whipped cream. Repeat these steps three times, finishing with a drizzle of caramel.
Refrigerate for at least 2 hours. Even better the next day.
Personal Note