Styrian Cream with Spiced Pear

For the Styrian cream with spiced pears, first boil currant juice with sugar and spices in a small pot. Peel, halve and core the pears and cut them into wedges. Boil the pear slices briefly in the spiced juice. The pears should not become completely soft. Remove pot from heat and let cool.

Stir 100 ml milk with cornstarch until smooth. Mix yolks and sugar, do not whisk. Bring the remaining 400 ml milk to a boil with the cinnamon stick, remove from heat and let cool for about 1 minute. Whisk the yolk-sugar mixture into the milk and let it thicken over low to medium heat, stirring constantly. Do not allow the mixture to boil.

Once the mixture has thickened slightly, stir in the cornstarch milk and add the pumpkin seed oil. Heat again for about 20 seconds, stirring constantly, until the cornstarch binds the mixture. Remove the cinnamon stick, then pour the cream into a shallow, ovenproof container, such as soup plates, a porcelain coffee cup, or small ramekins and refrigerate for at least 2 hours.

Before serving, sprinkle the chilled cream evenly with brown sugar and flambé with a burner until the sugar caramelizes. Drain the pear wedges and place on top of the Styrian cream. If you do not have a flambé burner: The cream also tastes not caramelized.

Related Recipes:

Pears in Grape JuiceFor the pears in grape juice in a large pot mix grape juice with water and sugar, tie the spices in a gauze... Pear CocktailFor the pear cocktail, wash the pears, halve them, cut out the core and cut into thin wedges. Cut eight wedges... Two Waffles with Spiced OrangesDough: Beat the butter with half of the sugar and gradually add the egg yolks until you have a white creamy... Pear PiePrepare the short pastry for the pear cake. To do this, in a food processor sift the flour and cocoa. Add the... Pear Potatoes with Green BeansFor pear-pear with green beans, bring wine, sugar, star anise and saffron to a boil. Peel the pears, cut them... Honey and Chocolate Casserole with Glazed Pear WedgesBeat butter with honey and a little sugar until thick and creamy. Separate the eggs and gradually stir the egg... Pear and Elderberry Pudding Slice with Whipped ToppingFor the pear and elderberry custard slice, separate the eggs and beat the egg whites until stiff. In another... Pears with EggnogFor the pears with egg liqueur, peel the pears, cut them in half and cut out the core. Cut the pear halves in... Trout in Mustard-Herb Crust with Pear Savoy CabbagePreparation (about 60 min): Clean, make, peel and finely press potatoes. Pour heated milk and stir with a... Gargouillau – French Pear TartA great cake recipe for any occasion: From the small Creuse department of central France, so named for the...