A grown-up take on a lavish dessert.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Baking Time: 30 minutes
390 grams condensed milk
370 grams evaporated milk
5 large egg yolks
40 grams matcha powder
4 pears, peeled, cored and cut in half
500 grams sugar
1 liter water
1 teaspoon finely chopped ginger
200 grams almond flakes
3 tablespoons egg whites
1 tablespoon white sugar
1 Preheat oven to 150oC.
2 To make the poached pears, water, ginger,and sugar in a deep pot, making sure
pears are submerged in the liquid. Cook on low heat until pears are soft enough to
be poked with a fork. Strain and cool completely.
3 In a mixing bowl, combine egg yolks, condensed milk, evaporated milk and matcha
powder and whisk until powder incorporates. Strain into a fine sieve and pour
equally into desired ramekins.
4 Place in a baking tray and pour warm water, about 5 inches high, slow bake for
25 to 30 minutes or until center sets and is not too wobbly anymore.
5 Take it out of the oven and cool completely.
6 To make sugared almonds, combine almond flakes, egg whites and sugar and bake
until golden brown in an oven at 180oC temperature.
This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.