Recipe with honey
Rapeseed honey vanilla cream with pan-fried pear
The creamy, mild rapeseed honey gently sweetens the delicate vanilla cream and goes well with warm pan-fried pears. Its mild nature does not mask the delicate flavour of the pear.
⏱ Preparation 20 min · Cooking/baking time 10 min · Total 30 min · 4 servings
Ingredients
- 400 ml milk
- 3 tbsp rapeseed honey
- 1 vanilla pod
- 3 egg yolks
- 30 g cornflour
- 2 ripe pears
- 1 tbsp butter
- 1 pinch of cinnamon
Method
- Slit the vanilla pod lengthways and scrape out the seeds. Heat the milk with the vanilla seeds and pod; do not boil.
- Stir the egg yolks with 2 tbsp rapeseed honey and the cornflour until smooth.
- Remove the vanilla pod from the milk. Pour the hot milk into the egg yolk mixture, stirring, then return to the pot.
- Bring to the boil over medium heat, stirring constantly, until the cream thickens. Pour into four glasses and leave to cool.
- Quarter the pears, core and cut into wedges.
- Heat the butter in a pan and fry the pears for 4–5 minutes until golden brown. Add cinnamon and the remaining rapeseed honey and caramelise briefly.
- Arrange the warm baking pears on the chilled cream.
Nutrition per serving (approx.): 250 kcal · Fat 8 g · Carbohydrates 38 g · Protein 7 g
Tip: Cover the cream directly with cling film before chilling so that no skin forms.
Honey used: View rapeseed honey in the shop →