*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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
    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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