Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Currants
1 lg Ripe pear, halved, cored; pa
1/4 c Muscat wine
4 sl White bread; trimmed and
1 1/2 c Milk; scalded
6 Egg yolks; lightly beaten
1/3 c Sugar

makes 6 servings butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear,
and wine.

Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk
over bread; let stand 10 minutes. Add egg yolks, sugar, and pear
mixture. Divide among 6 well-buttered individual ramekins or custard
cups. Place in roasting pan on open rack; pour boiling water into pan
to come halfway up sides of molds.

Bake in preheated oven for 40 minutes, until the tip of a knife
inserted between center and edge of pudding comes out clean. Let
stand 5 minutes before unmolding, or chill before unmolding. Serve
with Muscat sauce.

Muscat Sauce 1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg
yolks 1/3 c sugar 1/4 c Muscat wine In small heavy saucepan, brin
milk, cream, and lemon zest to boil. Remove from heat; let stand 5
minutes. Meanwhile, in small bowl, combine egg yolks and sugar; beat
until well blended. Remove lemon zest from milk mixture.

Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat
spoon. Do not boil. Immediately remove from heat; pour through fine
strainer into small bowl; let cool. Stir in Muscat.

Serve at once or place plastic wrap directly on sauce and
refrigerate.

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