Pear bread pudding with muscat sauce
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Pear bread pudding with muscat sauce
  Bread    Pudding    Pears    Sauces  
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11469. Report a problem with this recipe.
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      Title: Pear bread pudding with muscat sauce
 Categories: Desserts
      Yield: 6 Servings
 
      2 tb Currants
      1 lg Ripe pear, halved, cored; pa
    1/4 c  Muscat wine
      4 sl White bread; trimmed and
  1 1/2 c  Milk; scalded
      6    Egg yolks; lightly beaten
    1/3 c  Sugar
 
  makes 6 servings butter for molds Muscat sauce (recipe follows)
  Preheat oven to 350 degrees.  In small bowl, combine currants, pear,
  and wine.
  
   Let stand 30 minutes.  Place bread cubes in bowl; pour scalded milk
  over bread; let stand 10 minutes. Add egg yolks, sugar, and pear
  mixture. Divide among 6 well-buttered individual ramekins or custard
  cups. Place in roasting pan on open rack; pour boiling water into pan
  to come halfway up sides of molds.
  
   Bake in preheated oven for 40 minutes, until the tip of a knife
  inserted between center  and edge of pudding comes out clean. Let
  stand 5 minutes before unmolding, or chill before unmolding. Serve
  with Muscat sauce.
  
   Muscat Sauce 1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg
  yolks 1/3 c sugar 1/4 c Muscat wine In small heavy saucepan, brin
  milk, cream, and lemon zest to boil. Remove from heat; let stand 5
  minutes. Meanwhile, in small bowl, combine egg yolks and sugar; beat
  until well blended.  Remove lemon zest from milk mixture.
  
   Gradually pour milk mixture into yolks, stirring constantly with wire
  whisk.  Return mixture to saucepan. Cook over low heat, stirring
  constantly with wooden spoon, until sauce thickens enough to coat
  spoon. Do not boil. Immediately remove from heat; pour through fine
  strainer into small bowl; let cool. Stir in Muscat.
  
   Serve at once or place plastic wrap directly on sauce and
  refrigerate.
 




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Recipe ID 11469 (Apr 03, 2005)

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