Ingredients with Measurements:
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/4 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 2 egg yolks
- 1 teaspoon of vanilla extract
- 2 ripe pears
- 2 cups of water
- 1/2 cup of sugar
- 1 cinnamon stick
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Knife
- Large pot
- Slotted spoon
Step-by-step instructions:
For the Welfenspeise:
1. In a medium saucepan, heat the milk and heavy cream over medium heat until it starts to steam.
2. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
3. Add the egg yolks to the dry ingredients and whisk until smooth.
4. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
6. Remove from heat and stir in the vanilla extract.
7. Pour the mixture into a large bowl and cover with plastic wrap, pressing the wrap onto the surface of the pudding to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours.
For the Poached Pears:
1. Peel the pears and cut them in half lengthwise.
2. In a large pot, combine the water, sugar, cinnamon stick, and vanilla extract.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and add the pear halves to the pot.
5. Simmer the pears for 15-20 minutes, or until they are tender when pierced with a knife.
6. Use a slotted spoon to remove the pears from the pot and let them cool.
To assemble:
1. Spoon the chilled Welfenspeise into serving dishes.
2. Place a poached pear half on top of the pudding.
3. Garnish with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Welfenspeise: Cook over medium heat
Poached Pears: Boil over medium-high heat, then simmer over low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 13g
Carbohydrates: 50g
Protein: 3g
Sodium: 160mg
Sugar: 38g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream.
- You can use a different type of fruit for the poached fruit, such as apples or peaches.
Variations:
- You can add a splash of rum or brandy to the poaching liquid for a boozy twist.
- You can add a layer of crushed cookies or graham crackers to the bottom of the serving dishes before adding the pudding and poached pears.
Tips and tricks:
- Make sure to whisk the pudding mixture constantly while it cooks to prevent lumps from forming.
- To prevent the poached pears from falling apart, use a slotted spoon to remove them from the poaching liquid.
Storage instructions:
Store any leftover Welfenspeise and poached pears separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
The Welfenspeise does not need to be reheated, but you can warm the poached pears in the microwave or on the stovetop before serving.
Presentation ideas:
Serve the Welfenspeise and poached pears in clear glass dishes to show off the layers.
Garnishes:
Sprinkle cinnamon or nutmeg on top of the pudding, or add a dollop of whipped cream.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert is best served on its own, but you could serve it with a side of fresh berries or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the pudding mixture is too thick, you can thin it out with a splash of milk.
- If the poaching liquid is too sweet, you can add a squeeze of lemon juice to balance the flavors.
Food safety advice:
Make sure to cook the pudding and poached pears thoroughly to prevent any foodborne illnesses.
Food history:
Welfenspeise is a traditional German dessert that dates back to the 19th century.
Flavor profiles:
This dessert is creamy, sweet, and lightly spiced.
Serving suggestions:
Serve the Welfenspeise and poached pears chilled for a refreshing dessert.
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Region: German