Natas with beer caramelized pears - Le Coup de Grâce

Natas with beer caramelized pears

Preparation :25 min Cooking :35 min
Difficulty :medium
Servings :12

These natas with beer caramelized pears are one of the best desert I had in my life! ( Yes, even more than my crème brûlée! ) They don’t take too long to prepare and will impress the life of your guests!

Ingredients for the caramelized pears

  • 2 tablespoons butter
  • 2 ripe Bartlett pears, peeled and finely diced
  • 2 tablespoons maple syrup
  • 2 tablespoons Éphémère Pear beer from Unibroue
  • 1 dash of ground nutmeg

Ingredients

  • Butter
  • 1 cup milk
  • 3 tablespoons corn starch
  • 2 tablespoons Éphémère Pear beer from Unibroue
  • 1 cup white sugar
  • 1/2 vanilla pod
  • 6 egg yolks
  • 500g puff pastry, thawed
  • Icing sugar ( optional )

Preparation

  • Preheat the oven at 375°F.
  • Melt butter over medium heat in a pan. Add the pears, the syrup, the beer and the nutmeg then stir well.
  • Cook for about 10 minutes until pears are soft and the liquid is almost completely reduced. Stir gently to coat well. Drain the pears and set aside.
  • Lightly grease bottom and sides of a 12-cup muffin pan. Roll up the dough and cut into 12 slices. Spread in the bottom and the sides (up to the rim) of each cup.
  • Place the egg yolks into a bowl.
  • In a small pot, combine the milk and corn starch. Mix thoroughly with a whip until smooth then add beer, sugar and vanilla. Heat at medium temperature for a few minutes, stirring often, until the mixture has thickened a bit. Keep a close eye on it as the consistency changes fast.
  • Slowly combine ½ cup of the warm mik mixture with the egg yolks, while whipping gently. The idea is rise the egg temperature without cooking them.
  • Lower the heat and incorporate the egg mixture to the rest of the milk in the pot, whipping gently. Remove the vanilla pod and discard.
  • Fill the muffin cups up to 1cm from the top of the dough (the mix with expand in the over and fall at cold temperature). Spread the pears at the center of the mix (about ½ teaspoon. per cup). Bake for about 25 minutes or until the dough is golden.
  • Remove from the oven and let completely cool down . Gently detach the sides with a knife before unmolding. Decorate with icing sugar.

Can be kept in the refrigerator for a few days in an air-tight container. Just let them sit at room temp for 20 minutes before eating again!

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Our wine stewards suggest

+- 15$Ramos Pinto Lagrima

You know porto, but have you heard about white porto? For a local pairing, try this one with its orange peels and honey accents.

+- 30$Jules Gautret Vieux Pineau des Charentes

Pineau des Charentes can be so much more than just an apero. Personally, I adore it at the end of the meal with the desert. Cheers!

La Sauvageonne, Le Trèfle Noir

With aromas of banana, clove and pear, this German-inspired white beer will reinforce the fruity taste of the natas, will bring freshness and is surprisingly easy to drink.

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