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Pear saxony pudding
( SERVES 8 )

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NZ Herald 17/4/2009

200 g	Caster sugar, 100g for the meringue
2	Pears, peeled, cored and diced
100 g	Butter, diced
100 g	Flour, sieved
250 ml	Milk, heated with the vanilla extract
22 tsp	Vanilla essence/extract
10	Eggs, 2 whites and 6 yolks for the pudding and 8 whites for the meringue
100 g	Hazelnuts, roasted and ground

Preheat oven to 165C.
Grease the ramekins with butter and line with sugar.
In a frypan, place the sugar with a little water, and cook the pears in the caramel.
Meanwhile, in a saucepan, melt the butter and add the flour to create a roux and cook for three to four minutes over a low heat. Add the hot vanilla milk gradually, beating all the time until it comes to the boil.
Pour into a chilled bowl and stir, to rid excess heat, for three minutes.
Beat in the two egg whites, mix in the yolks, one at a time.
In a clean bowl, whip the egg whites to a soft peak, add the sugar, whip until firm. Mix one third of the meringue into the roux then fold in the remaining carefully.
Fold in the hazelnuts and pear and spoon into the ramekin.
Bake in a water bath for 30 minutes. Once cooked, allow to cool before removing.