1/2 ounce Vermont sharp white cheddar, finely shredded
1 tsp butter
1 tsp shallots, minced
1 pear, diced
2 drops Worcestershire sauce
1 tsp honey
pinch salt
1 egg
1/2 cup heavy cream
tiny pinch nutmeg
tiny pinch cayenne pepper
tiny pinch thyme leaves
DIRECTIONS
Line a baking tray with foil and top with a baking rack. Place the cups on the rack and evenly distribute the cheese into the cups. Set aside.
In an 8 inch nonstick skillet melt the butter and saute the shallot. Add the pears, Worcestershire sauce, honey, and salt. Cook over medium heat, stirring often, until the mixture turns a rich caramel color. About 5 minutes.
Spoon the pears into the cups evenly.
Heat the oven to 375.
Whisk together the egg, cream, nutmeg, cayenne, and thyme. Carefully pour the mix into the cups. Allow to sit 30 seconds and top off with more custard mixture. (there may be some mix left, just discard it)
Bake for 12-15 minutes or until the custard is set.
Allow to cool on the wire rack for 3 minutes. Then serve
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