Pear casserole with chocolate sprinkles and vanilla pudding

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 80 g sugar
• 1 egg(s)
• 1 tsp baking powder
• 10 bulb(s)
• 1 liter of milk, not UHT milk if possible
• 85 g cornstarch
• 1 pinch of vanilla powder or vanilla pulp
• 1 ½ tbsp sugar
• 100 g flour
• 80 g sugar
• 65 g butter
• 2 tbsp cocoa

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 20 minutes

cold or warm a poem

Make a shortcrust pastry from the first 5 ingredients. Mix the baking powder with the flour, then knead with the egg, butter, and sugar. Transfer to a springform pan and form a rim about 4 cm high. Peel the pears, cut them into pieces, and spread them on the base. The pear layer should be 3-4 cm thick; the amount varies depending on the size of the pears. The casserole tastes better if you use ripe, aromatic pears. Unripe pears tend to be bland. Now make the pudding. Mix the cornstarch with a little milk. Bring the remaining milk to a boil with 1.5 tablespoons of sugar and vanilla powder. Add the mixed cornstarch and bring to a boil while stirring. Let it boil for 30 seconds while stirring. Pour the pudding over the pears. Tip: If you prefer a yellow color, add 2 egg yolks to the mixed cornstarch and whisk well. Beat the egg whites until stiff peaks form and fold into the hot pudding. This is how pudding/flammeri was prepared in the days before pudding powder. Pudding powder is, of course, also an alternative, but I never use it because of the food additives. I like to use non-homogenized milk for pudding, rice pudding, etc. because it doesn’t burn as easily. For the crumble: Make/knead the last four ingredients into a crumble. It’s also delicious to replace 2 tablespoons of the flour with ground hazelnuts—this is the classier option. Spread the crumble over the pudding. The casserole can also be made a little earlier; it cools down more slowly. This might be a good idea with children so they don’t burn themselves so easily. It tastes great cold too! We often have some leftovers, which then disappear without a trace over the course of the afternoon.