Lacy’s Baked Fruit with Pastry Cream Recipe

This elegant dessert comes from Lacy’s restaurant in London.

Difficulty: Easy
Partially Make Ahead
Serves 4

Ingredients:

Fruit

• 4 cups fresh fruits (blueberries, strawberries, fresh cherries, pears, orange sections, mangos, etc.)
• 2 tablespoons superfine sugar
• 2 tablespoons Framboise, kirsch or Grand Marnier
• 1 cup pastry cream (recipe below)
• 1/4 cup dark brown sugar

Pastry Cream

• 2 egg yolks, lightly beaten
• 5 tablespoons sugar
• 2-1/2 tablespoons flour
• 1 cup cold milk
• 1/2 teaspoon vanilla or cognac (optional)

Instructions:

1. Remove stems, hulls, peels and pits from fruit and cut into bite-size pieces.
2. Combine fruits in a large bowl, add 2 tablespoons superfine sugar and liqueur and toss to blend.
3. Refrigerate.
4. Combine egg yolks, 5 tablespoons sugar and flour in a saucepan and whisk rapidly to blend.
5. Gradually add milk.
6. Over low heat or in a double boiler, heat sauce, stirring constantly, until thickened and of custard consistency.  Cook thoroughly.  Do not boil (or sauce will curdle).
7. When thickened and smooth, remove from heat and if desired, add 1/2 teaspoon vanilla or cognac to taste.
8. To serve, preheat broiler to its highest heat.
9. Spoon fruit into ovenproof ramekins and top with pastry cream, then sprinkle with brown sugar.
10. Place ramekins on a cookie sheet and broil for 7-10 minutes (fruits should not be cooked).  Serve warm.