We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
- 2/3 cup plus 1 tablespoon sugar
- Pinch salt
- 1 tablespoon pear liqueur
- 1 1/2 tablespoons freshly squeezed lemon juice
- 4 ounces (1 stick) sweet butter
- 1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
- 1 teaspoon ground cinnamon
- 1 recipe Vanilla Custard Sauce, recipe follows
- Creme fraiche
- 10 large egg yolks
- 3 tablespoons sugar
- Pinch salt
- 3 1/4 cups milk
- 1 teaspoon vanilla extract, or a 1-inch piece vanilla bean
Instructions
- Preheat the oven to 350 degrees F.
- Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
- Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
- Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
- Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
- Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
- Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
- Top each with a dollop of creme fraiche.
- Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
- creamy. Set aside.
- Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
- Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 595 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 46 g |
| Protein | 13 g |
| Cholesterol | 302 mg |
| Sodium | 321 mg |
| Serving Size | 1 of 8 servings |
| Calories | 595 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 7 g |
| Sugar | 46 g |
| Protein | 13 g |
| Cholesterol | 302 mg |
| Sodium | 321 mg |