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Masala Chai Poached Pears with Creme Anglaise

These Masala Chai poached pears are delicate yet full of flavor!
Print Recipe
Course Dessert

Ingredients
  

Poached Pears

  • 750 ml water
  • 6-8 tbsp Masala Chai loose leaf tea
  • 1/2 cup sugar
  • 3 tbsp honey
  • 1/4 cup orange juice

Creme Anglaise

  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 1 tbsp vanilla extract

Instructions
 

For the Poached Pears

  • In a large saucepan, combine the water, tea leaves, sugar and honey. Heat over low heat, stirring until the sugar has dissolved and the water has reached a simmering point. Count 5 minutes from when it starts to simmer and remove from heat. Strain the tea leaves and return the steeped tea to the pot.
  • Peel the pears carefully and decide to leave them whole or halved and cored.
  • Place the orange juice and the pears in the steeped tea and simmer, uncovered until tender (test with the tip of a sharp knife). The timing will depend on the size and ripeness of the pears, between 20-35 minutes. If the liquid starts to evaporate too much, you can cover the saucepan.
  • Transfer the pears to a shallow dish or bowl. Continue cooking the steeped tea syrup until it has been reduced by half. Let cool, then pour over the pears. Leave the pears in the liquid for at least 3 hours before serving so they can continue to absorb flavor. During this time, prepare the creme anglaise.

For the Creme Anglaise

  • Fill a large bowl with plenty of ice, and set aside. Find a smaller bowl that can hold finished cream.
  • Beat the egg yolks with a whisk or mixer for 1-2 minutes, until they're smooth.
  • Add the sugar and keep mixing for about 2 more minutes, until the sugar is fully mixed in and the yolks have turned to a pale yellow.
  • Heat the milk in a saucepan on low heat until it is not quite simmering. Don't let the temperature raise or boil. Measure the temperature with a candy/laser thermometer until it reaches 180 F.
  • Pour 1/4 cup of the hot milk into the egg and sugar mixture (away from the heat) while mixing constantly. The goal is to slowly raise the temperature of the egg mixture and not cook it at once. Pour another 1/4 cup repeating the process, mixing constantly to avoid cooking the eggs. Repeat this step until you've mixed the milk and egg mixture completely.
  • Return the custard mixture to the pot and heat at low heat, stirring constantly, until it reaches 185 F. The custard, or creme anglaise will become thick but still pourable.
  • Remove from heat, pour into a clean smaller bowl over the ice bath (add cold water to the ice bowl) and let cool, stirring frequently. Once at room temperature, add the vanilla extract. Wait until it is fully cooled to serve.

To Serve

  • Use a bowl. Place a pear, add some syrup to cover, and pour over some creme Anglaise. Enjoy!
Keyword custard, masala chai, pears, poaching