CARAMEL SULTANA CUSTARD WITH PEARS 

INGREDIENTS

• 2/3 cups conchiglie pasta 

• 2 cups milk 

• 1/3 cups sultanas 

• 1/3 cups caramel topping 

• 2 eggs, separated 

• 4 canned drained pear halves, sliced 

CARAMEL SULTANA CUSTARD WITH PEARS METHOD:

Combine pasta and milk in a pan, bring to a boil, and simmer, uncovered, for 10 minutes. stirring occasionally Transfer mixture to bowl; cool to room temperature. Add sultanas, topping, and egg yolks to the pasta mixture; mix well. Beat egg whites in a small bowl with an electric mixer until soft peaks form, gently fold them into the pasta mixture. 

Divide the mixture between 4 ovenproof dishes ( 4 cup capacity ), and top with pears Cover dishes, place dishes in the baking dish pour enough boiling water into the baking dish to come halfway up the sides of dishes. Bake in a moderate oven for about 25 minutes or until firm 

Serves 4. 

Note: The recipe is best made just before serving. 

Freeze: Not suitable. 

Microwave: Not suitable.

Also Read:  MARZIPAN RAVIOLI WITH MOCHA SAUCE