{"id":22656,"date":"2024-01-03T13:33:04","date_gmt":"2024-01-03T13:33:04","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&p=22656"},"modified":"2024-05-02T12:29:11","modified_gmt":"2024-05-02T11:29:11","slug":"william-pear-creme-brulee","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/william-pear-creme-brulee\/","title":{"rendered":"William pear\u00a0Cr\u00e8me brulee"},"content":{"rendered":"\n
<\/div>\n\n\n\n

Ingredients <\/h2>\n\n\n\n
<\/div>\n\n\n\n
    \n
  • 500ml double cream<\/li>\n\n\n\n
  • 1 fresh vanilla pod<\/li>\n\n\n\n
  • 100g caster sugar<\/li>\n\n\n\n
  • 6 egg yolks<\/li>\n\n\n\n
  • kilo of William Pears<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    Method<\/h2>\n\n\n\n
    <\/div>\n\n\n\n
      \n
    1. Peel, core and slice about a a kilo of William Pears<\/strong>, then cook them over a gentle heat with a shake of caster sugar<\/strong> and just a dribble of water to prevent them burning. <\/li>\n\n\n\n
    2. Simmer gently, stirring occasionally, until the pear pieces have gently softened but keep their shape. <\/li>\n\n\n\n
    3. Leave to cool.<\/li>\n\n\n\n
    4. Divide the pear between 6\u20138 ramekins or other small heatproof dishes, you want about a centimeter or so of fruit in each ramekin, chill thoroughly in the fridge.<\/li>\n<\/ol>\n\n\n\n
      <\/div>\n\n\n\n

      Brulee Custard<\/h2>\n\n\n\n
        \n
      1. Scold cream, and vanilla pod<\/li>\n\n\n\n
      2. Allow to stand 5 mins<\/li>\n\n\n\n
      3. Scrape seeds out<\/li>\n\n\n\n
      4. Beat egg yolks and sugar together well<\/li>\n\n\n\n
      5. Pour hot cream over eggs, whisk well<\/li>\n\n\n\n
      6. Strain into jug<\/li>\n\n\n\n
      7. Pour the custard gently over the apple compote being careful not to break it up to much. bake in a Bain Marie for 30 mins at 140.c until soft set.<\/li>\n\n\n\n
      8. Chill<\/li>\n\n\n\n
      9. Glaze to serve<\/li>\n<\/ol>\n\n\n\n

        Works so well with rhubarb, plums and gooseberries<\/p>\n\n\n\n

        <\/div>\n","protected":false},"excerpt":{"rendered":"

        Ingredients Method Brulee Custard Works so well with rhubarb, plums and gooseberries<\/p>\n","protected":false},"author":706,"featured_media":22657,"template":"","meta":[],"categories":[483,378,596,384],"tags":[580,567],"keydate":[704],"supplier_sponsor":[],"class_list":["post-22656","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-approved","category-recipes-desserts","category-sectors-restaurantspubs","category-recipes-seasonal-valentines","tag-fruit","tag-menu-planning","keydate-valentines-day"],"yoast_head":"\nWilliam pear\u00a0Cr\u00e8me brulee - The Wholesale Group - Chefs' Insider<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/william-pear-creme-brulee\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"William pear\u00a0Cr\u00e8me brulee - 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