It’s all about the braai
Pear Crumble with Amarula Custard
5 egg yolks
500ml Amarula cream
150 g sugar
Heat the Amarula cream slowly until it starts to bubble, remove from the heat immediately.
In a stainless steel bowl whisk the egg yolks and sugar together until creamy
Slowly add the warm Amarula to the egg mixture, whisking continuously, make sure the eggs do not start to cook.
Heat the mixture up over a boiling pot of water and whisk continuously, until it coat the back of a spoon.
Let it cool down and refrigerate.
4 pears peeled
1 cup sugar
In a large enough pot to hold the pears heat the water and the sugar to boiling point, add the pears and cook for 5 minutes.
Remove from the heat and cool down.
Cut the pears in cubes
1 packet P&P Cream Crackers
1 Packet P&P Blanched Almonds
200g unsalted butter at room temperature
1 cup unrefined brown sugar.
Add the cream crackers, almonds and brown sugar in a food processor and blend until the crackers and almonds are finely chopped.
In a mixing bowl add the butter and crumbs together and mix together into a crumble.
In individual greased ramekins pack pear cubes to fill 2/3 of the ramekins
Pack crumbs on top of pears and bake at 180°C for 20 minutes.
Remove from the oven and let it cool down
80g dark chocolate
2 tablespoons unsalted butter
Melt butter and chocolate together and mix well.
Build the plate
Loosen the pear and crumble slightly with a knife
Turnover on a plate, add some of the chocolate on top and dish the custard around the pear.