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Roast Pear and Blueberry Trifle with Custard
(0 votes)
Difficulty:
moderate
Preparation:
10 min.
Preparation
ready in 2 hrs 40 mins
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Ingredients
for
8
- Ingredients
- 2 large eggs
- ½ cup sugar
- 6 Tbsps Corn starch
- ¼ tsp salt
- 7 cups low-fat milk (divided)
- 2 tsps vanilla extract
- 8 medium-sized bosc pear (peeled and diced)
- 2 Tbsps sugar
- 2 Tbsps lemon juice
- 2 cups Blueberries (rinsed)
- Ladyfinger crushed (for garnish)
Preparation steps
1.
To prepare custard: Whisk eggs, 1/2 cup sugar, cornstarch, salt and 1/2 cup milk in a medium bowl until smooth. Heat the remaining 3 cups milk in a large heavy saucepan over medium heat until steaming. Gradually pour the hot milk into the egg mixture, whisking constantly. Return this mixture to the pan and cook over medium heat, whisking constantly, until the custard bubbles and thickens. (Use caution, as hot custard will sputter. ) Remove from the heat and stir in vanilla. Transfer the custard to a shallow glass dish. Press plastic wrap directly onto the surface and refrigerate until chilled, at least 1 hour or overnight.
2.
To roast pears: Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray. Toss pears, 2 tablespoons sugar and lemon juice in a large bowl. Spread the pears on the prepared baking sheet. Roast the pears until tender and golden brown in spots, turning occasionally, 30 minutes.
3.
To Assemble: Get out eight small serving cups (approx 8-oz). Fill 2/3 of the serving cups with roasted pears and fresh blueberries (one-third of the roasted pears and a scant 1/2 cup blueberries). Next spoon 3/4 cup vanilla custard over each cup. Cover and refrigerate until cold, at least 1 hour. Crush lady fingers or cookies over the top of each Trifle before serving.
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