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A very simple spoon dessert that combines the enveloping consistency of custard and the crunchiness and friability of almond crumble. A few drops of PDO Traditional Balsamic Vinegar of Modena, Delizia Estense Gold Seal, added to the dish just before serving, will bring out a rich and complex bouquet of sweet and sour nuances.
For the custard:
500 ml of milk
4 egg yolks
4 spoons of flour
4 spoons of sugar
For the almond crumble:
60 g of flour
40 g of butter
20 g of toasted almonds
40 g of brown sugar
For the pears:
2 ripe kaiser pears
1 tablespoon of sugar
20 g of butter
20 g of raisins
Lemon
For the garnish:
PDO Traditional Balsamic Vinegar of Modena, Delizia Estense Gold Seal
Pour milk into a pan and bring it to a boil. In a saucepan, mix the egg yolks with the sugar. Add the sifted flour and continue mixing. Gradually add the boiling milk until the mixture is thick. Transfer the cream into a bowl,
cover it with plastic wrap and let it cool.
Preheat the oven to 180 degrees. Chop the almonds with a meat tenderizer or a blender. Pour the almond grains into a bowl with butter, flour and sugar. Knead vigorously with your fingertips. Spread the mixture on a baking sheet and bake for about 10 minutes.
Soak the raisins. Meanwhile, peel the pears and cut them into cubes. Brown the pears in a pan over low heat with a knob of butter. Add a spoonful of sugar, the raisins, and sprinkle with a squeeze of lemon. Cook for about 10 minutes, until the pears appear to be soft and juicy.
Using a pastry cutter, spread 2 tablespoons of custard on the bottom of the plate. Arrange a layer of pears on top.
Cover everything with the almond crumble and decorate with a few drops of Delizia Estense PDO Balsamic Vinegar of Modena aged 25 years.
