Best 3 Chocolate Pear Pudding Recipes

CHOCOLATE PEAR PUDDING

Steps:

• Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
• Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
• Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.

PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
• In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
• Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.

PEAR & WHITE CHOCOLATE BREAD PUDDING

Steps:

• Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely. Meanwhile, whisk eggs + sugar together in lg bowl. Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using. Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard. 15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath. Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce. Put pan on mid rack, fill w/ boiling water so water comes ½-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden. Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.) Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.) Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices. Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.