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| 10 | Pears; peeled, quartered, and tossed with 2 T lemon juice to prevent oxidation |
| 1 1/3 Tasse | milk |
| 2/3 Tasse | heavy cream |
| 1 Tasse | sugar |
| 2/3 Tasse | flour |
| 4 gross | eggs |
| 1 1/2 Teelöffel | vanilla |
| 2 Esslöffel | butter |
| 2 Esslöffel | confectioners sugar |
| | Maple syrup as an accompaniment |
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In a buttered 2-1/2 quart casserole, arrange the pears decoratively. Blend milk, cream, 2/3 C of the sugar, flour, eggs, and vanilla until batter is just combined. Pour over the pears; sprinkle with the remaining 1/3 C sugar, and dot with the butter.
Bake in upper over, 425 degrees, for 50 minutes or until the top is golden and the pudding is set. Sift confectioners' sugar over it. Serve warm or at room temperature (but store in ‘fridge!).
one. The oven temperature seems too hot to me; I'd rather bake it longer at 375 degrees in a water bath.
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