Recipe from Eileen Gray www.Baking-Sense.com

MAKES: 15 Servings
TOTAL TIME: 50 minutes

INGREDIENTS:

  • 1 cup (8 oz, 236 ml) whole milk
  • ½ cup (4 oz, 120 ml) heavy cream
  • ¼ cup (2 oz, 60g) white sugar
  • ¼ cup (2 oz, 60g) light brown sugar
  • 3 eggs plus 1 yolk
  • 1 Tbsp vanilla extract
  • 1 Tbsp brandy (optional)
  • Pinch of salt
  • ½ cup (2 oz, 60g) all purpose flour
  • 3 medium (16 oz, 450g) pears, peeled, cored & cut into 1″ chunks
  • 1 cup (3.5 oz, 105g) cranberries

INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. Combine all the ingredients except the pears and cranberries in a food processor or blender. Process for about 30 seconds to mix the ingredients. Let the batter rest while you prep the pan and the fruit.
  3. Butter a 10″ round glass or ceramic baking dish. Coat the buttered dish with granulated sugar. Distribute the pears and cranberries evenly in the pan. Slowly pour the batter to cover the fruit.
  4. Bake 35-40 minutes until the custard is set and the top is golden brown. Let the custard settle for at least 10 minutes before serving.

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