Pear crisp with vanilla custard sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| CUSTARD SAUCE | ||
| 2 | cups | Milk |
| 1½ | teaspoon | Vanilla extract |
| 5 | Egg yolks | |
| ½ | cup | Sugar |
| PEAR FILLING | ||
| 9 | cups | Pears (about 3 1/2 lb) -- peeled & sliced |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| pinch | Cinnamon | |
| OAT CRUNCH TOPPING | ||
| ½ | cup | Oatmeal |
| ½ | cup | Flour |
| ½ | cup | Dark brown sugar |
| ½ | cup | Unsalted butter -- cut into pieces |
Directions
Bring the milk nearly to a boil in a heavy saucepan. Meanwhile whisk the yolks and sugar in a mixing bowl until blended. Gradually whisk the scalded milk into the egg yolk mixture; return to the pan. Stir constantly with a wooden spoon over medium heat until thickened enough to coat the back of a spoon evenly, about 7 minutes. Do not boil. Pour into a bowl and stir in the vanilla. Cool thoroughly, stirring occasionally; then chill, covered. Preheat the oven to 375.
In a mixing bowl toss the pears with the lemon juice. In a small bowl, stir together the sugar, flour, salt and cinnamon until blended. Add this mixture to the pears; toss to combine and transfer the mixture to a well-buttered 8" square pan. In mixing bowl or food processor cut together the oatmeal, flour, brown sugar and butter until crumbled to the size of large peas. Scatter the topping mixture over the pear slices. Bake until the topping is nicely golden, 35 to 40 minutes. Cool briefly on a wire rack; then serve warm, passing the cold custard sauce separately.
Recipe By : From the Farmers Market Cookbook From: Meg Antczak Date: 10-27-95 (15:46) (159) Fido: Cooking