Pear Charlottes with Chamomile Creme Anglaise

Name: Pear Charlottes with Chamomile Creme Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/4 cup sugar; 3/4 cup golden raisins; 1/4 cup dark rum; 3 tablespoons honey; 1 3/4 pounds firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes; 2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices; 1 1/3 cups heavy whipping cream; 6 tablespoons sugar; 3 large eggs; 2 tablespoons dark rum; 2 teaspoons vanilla extract; Chamomile Creme Anglaise

Servings: persons

1/2 cup water
1/4 cup sugar
3/4 cup golden raisins
1/4 cup dark rum
3 tablespoons honey
1 3/4 pounds firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes
2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices
1 1/3 cups heavy whipping cream
6 tablespoons sugar
3 large eggs
2 tablespoons dark rum
2 teaspoons vanilla extract
Chamomile Creme Anglaise

1
Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.
2
Remove from heat.
3
Mix in raisins and rum.
4
Let soak 1 hour.
5
Drain raisins.
6
Meanwhile, heat honey in large nonstick skillet over medium heat.
7
Add pears; saute just until tender, about 2 minutes.
8
Cool.
9
Mix in raisins.
10
Preheat oven to 350F.
11
Butter eight 1 1/4-cup custard cups, then sprinkle with sugar.
12
Place cups on baking sheet.
13
Place 8 bread slices on work surface.
14
Cut out 1 round from each slice to fit cup bottoms.
15
Line cup bottoms with bread rounds.
16
Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit.
17
Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
18
Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well.
19
Add 4 cups bread cubes and fruit mixture; stir to blend.
20
Divide among prepared cups.
21
Bake charlottes until center is puffed and set, about 55 minutes.
22
(Can be made 2 hours ahead.
23
Let stand at room temperature.
24
Warm in 350F oven for 7 minutes.)
25
Run knife around sides of charlottes.
26
Invert onto plates.
27
Spoon creme anglaise over warm charlottes.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup water, 1/4 cup sugar, 3/4 cup golden raisins, 1/4 cup dark rum, and more.

Yes, Pear Charlottes with Chamomile Creme Anglaise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!