Pear & cranberry bake | Recipe Cart
With ripe pears and dried cranberries, this is a lovely winter version of the classic French baked custard.
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Cooking tools:
- Hand mixer
- Sifter
- Fine-mesh sieve
- Refrigerator
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Spoon
- Plate
Ingredients
- 3 free-range eggs, plus 2 extra yolks
- 1/2 cup (75g) caster sugar
- 30g plain flour, sifted
- 1 cup (250ml) light milk
- 1/2 tsp vanilla extract
- 100g dried cranberries
- 1/4 cup (60ml) port, Marsala (see Notes) or Poire William liqueur (see Notes)
- 2 ripe pears, such as beurre bosc
- 2 tbsp flaked almonds
- Icing sugar, to dust
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