Ingredients
- 50g butter
- 500g ripe pears
- Squeeze of lemon juice
- 100g soft light brown sugar
- 1 whole egg, separated
- 2 egg yolks
- Pinch salt
- 1 tsp potato flour
- 250ml cream
- 1 tbsp flaked almonds
1. Pre-heat oven to 180c.
2. Melt a little butter in a pan and add the pears and the lemon juice
3. Sprinkle with a tablespoon of the sugar and gently stew the pears for a few minutes until sticky.
4. Butter the base and sides of a deep dish that will take the pears without overlapping.
5. Beat together the yolk from the separated egg and the other two egg yolks, 50g of the sugar, salt and potato flour. Stir in the cream and mix well. Briefly whisk the egg white with the remaining sugar until glossy and fold into the custard mixture.
6. Pour over the pears and place the dish into a roasting tin filled half way with water and bake for 20–25 minutes.
7. Turn off oven and open the door for 10 minutes to cool.
8. Serve lukewarm.
