Pear Charlottes with Chamomile Creme Anglaise

Ingredients

• 1/2 cup water
• 1/4 cup sugar
• 3/4 cup golden raisins
• 1/4 cup dark rum
• 3 tablespoons honey
• 1 3/4 pounds firm but ripe Bartlett pears (about 4 medium)
• peeled
• cored
• cut into 1/2-inch cubes
• 2 16-ounce brioche or egg bread loaves
• crusts trimmed
• bread cut into 1/3-inch-thick slices
• 1 1/3 cups heavy whipping cream
• 6 tablespoons sugar
• 3 large eggs
• 2 tablespoons dark rum
• 2 teaspoons vanilla extract
• Chamomile Creme Anglaise

Instructions

1. Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.
2. Remove from heat.
3. Mix in raisins and rum.
4. Let soak 1 hour.
5. Drain raisins.
6. Meanwhile, heat honey in large nonstick skillet over medium heat.
7. Add pears; saute just until tender, about 2 minutes.
8. Cool.
9. Mix in raisins.
10. Preheat oven to 350F.
11. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar.
12. Place cups on baking sheet.
13. Place 8 bread slices on work surface.
14. Cut out 1 round from each slice to fit cup bottoms.
15. Line cup bottoms with bread rounds.
16. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit.
17. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
18. Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well.
19. Add 4 cups bread cubes and fruit mixture; stir to blend.
20. Divide among prepared cups.
21. Bake charlottes until center is puffed and set, about 55 minutes.
22. (Can be made 2 hours ahead.
23. Let stand at room temperature.
24. Warm in 350F oven for 7 minutes.)
25. Run knife around sides of charlottes.
26. Invert onto plates.
27. Spoon creme anglaise over warm charlottes.