Carlota de Pears recipe with custard

Put the two glasses of water with sugar and cinnamon.

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Ingredients to make pears carlota with custard:
500 gr of water pears
2 glasses of water
3 tablespoons of sugar
1 cinnamon stick
1 pinch of vanilla powder
2 fish tail sheets
250 gr and 100 more than mounted cream
1 elongated mold. of sugar

Ingredients to make pears carlota with custard:

2. When it breaks to boil, throw the pear segments and cook them for 10 minutes.

3. drain and reserve.

4. Put aluminum foil at the bottom of the mold and spread it with fine oil.

5. On a Sopero dish, put the rum, water and sugar in the desired portion.

6. Cut the poets of the solets to the size of the mold, starting with the bottom and then by the walls, placing the flat part moistened towards the interior.

7. Soak the gelatin leaves in two tablespoons of water.

8. For custard: mix yolks, sugar, flour and vanilla, preventing lumps from forming.

9. In a saucepan, put the milk to heat, and when it boils, get some milk and mix it with the bowl.

10. pour the bowl into the milk saucepan, and with a wooden spoon let stir and thicken the custard over low heat.

11. Put the fish tail to dissolve in the fire, being careful to stir it all the time so that it does not sneak.

12. already totally dissolved, add it little by little custard.

13. Once both things mixed, slowly throwing the custard in the cream.

14. Throw a third of the custard in the mold.

15. Put the pears, cover them with the second third of the custard, put the rest of the pears and cover them with what is left of custard.

16. Topar with a layer of suns put like those of the bottom of the mold. Put a cover or aluminum foil on top.

17. The next day, when the dessert went to serve, pass a knife through the sides of the mold and turn at the fountain where it will be served.

18. decorate with mounted cream.

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