DARIOLE with PEARS and CINNAMON CARAMEL
The dariole is a flan, it is served cold and well “curdled”. You can even prepare it the day before and if so, peel the second pear just before working it. Pear slices can be served hot or cold. As for the cinnamon caramel, it must be served hot, so all you have to do is prepare it but only thicken it at the last moment.
Per person :
2 peeled pears
1 egg
2 tablespoons of fresh cream
1 tsp of fat
For the caramel, 1 teaspoon of sugar
3 tbsp of water
2 p cinnamon
To grease the mold, butter or parchment paper
In a bowl, grate 1 pear with the thick side of the grater. Add the egg and the cream and mix until you obtain a homogeneous preparation. Grease 1 mold and pour in the preparation, put in the oven without preheating and cook for 20 minutes Th 7. Leave to cool in the oven. Meanwhile, slice the second pear. In a pan, heat the fat and brown the pear slices until they become transparent. Remove them and set them aside. In the same pan, add the water and sugar and heat until simmering. Add the cinnamon and heat until you get a thick liquid (a caramel). On a plate, arrange the dariole, surround it with pear slices and cover with the hot caramel.