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Ingredients
For the Crème Anglaise (best made a day ahead)
1
pinch
saffron threads
3
/
4
cup
whole milk
3
/
4
cup
light cream
1
2-3 inch vanilla bean, split, the seeds scraped with the point of a sharp knife
2
fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
1
pinch
fine sea salt
3
tablespoons
organic sugar
4
large egg yolks
For the poached pears
6
firm but ripe Bartlett pears, a thin slice taken off the bottom of each to enable it to stand, and peeled, leaving stems intact.
5-6 (or more)
cups
water
1
/
3
cup
organic sugar
2
tablespoons
freshly-squeezed, strained lemon juice
2
fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
1
vanilla bean (left intact)
1
pinch
fine sea salt