Gingerbread cream with butter pears

Ingredients for 4 servings:

• 350 ml milk
• 2 tbsp raw cane sugar
• 1 sachet of chocolate pudding powder
• 2 tsp gingerbread spice
• 2 tbsp almonds, ground
• 100 ml cream
• 1 pear(s)
• 10 g butter
• 3 tbsp cinnamon sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

According to the instructions, make a thick pudding from milk, raw cane sugar, pudding powder, gingerbread spice, and almonds. Cover the pudding with plastic wrap, which should be placed directly on top of the pudding, and let it cool. Add the cream and work it into the pudding with a mixer, then chill for about 3 hours (or overnight). Quarter the pear, remove the core, and then cut three wedges from each quarter. Press one side into the cinnamon sugar. Heat butter in a pan and fry the pear slices, sugar-side down, until lightly browned. After turning, sprinkle the slices generously with cinnamon sugar, ensuring some of it ends up in the butter. Remove the caramelized pears from the pan and melt the remaining sugar over low heat. This will create sugar chips, which I used for decoration, for example. Divide the pudding cream between four dessert glasses, top with the pear slices, sprinkle with the sugar chips, and garnish as desired.