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Double-choc crumble pears with chocolate custard


Serves: 6
timePrep time: 20 mins
timeTotal time:
Double-choc crumble pears with chocolate custard
Recipe photograph by Tara Fisher

Double-choc crumble pears with chocolate custard


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
575Kcal
Fat
33gr
Saturates
17gr
Carbs
59gr
Sugars
55gr
Fibre
6gr
Protein
10gr
Salt
0.2gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

For the custard:
  • 400ml whole milk
  • 4 medium egg yolks
  • 100g milk chocolate, broken into pieces
  • 150g dark chocolate (about 50% cocoa solids), broken into pieces
For the pears:
  • 40g plain flour
  • 1 tbsp cocoa, sifted
  • 50g ground almonds
  • 50g light muscovado sugar
  • 50g unsalted butter, chilled and diced
  • 50g dark chocolate chips
  • 6 ripe Comice or Williams pears

Step by step

Get ahead

Make the custard the day before; chill. Prepare the crumble topping the day before; store in an airtight container in the fridge. The topping can also be frozen; defrost before using. Note: this recipe contains partially cooked eggs.

  1. To make the custard, bring the milk to the boil in a small pan. Put the egg yolks in a medium-sized heatproof bowl, then gradually pour the hot milk over them, whisking constantly until combined. Pass through a sieve into a clean bowl. Gently melt the chocolate in a bowl set over a pan of barely simmering water, then remove from the heat and whisk in the custard base, a quarter at a time, until you have a rich chocolate cream. Cover and leave to cool, then chill.

  2. Heat the oven to 190°C, fan 170°C, gas 5. Place the flour, cocoa, ground almonds, sugar and butter in a food processor and whiz until the mixture resembles fine crumbs. Transfer to a bowl and fold in the chocolate chips.

  3. Peel, halve and core the pears, and arrange cut-side up in a medium roasting tin or baking dish. Scatter the crumble over the top and bake for 40 minutes. Leave to stand for 10-15 minutes. Serve with the chilled chocolate custard.

    Tip

    Try a ginger-choc crumble topping, too – just substitute the cocoa for 1 tsp ground ginger.

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