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PREHEAT oven to 450º F.
MELT butter in 9-inch deep-dish pie plate in oven for 2 minutes or until melted; remove from oven. Carefully swirl melted butter around bottom and sides to coat.
COMBINE sugar and cardamom in small bowl; set aside. Combine flour, baking soda and salt in medium bowl. Whisk 3/4 cup evaporated milk and eggs in another small bowl until blended. Add to flour mixture and whisk for 30 seconds until smooth. Pour batter onto melted butter in hot pie plate. Push pear slices gently into batter, forming a pinwheel. Sprinkle with sugar-cardamom mixture.
BAKE for 13 to 15 minutes or until golden brown. Serve warm with Cardamom Custard Sauce.
FOR CARDAMOM CUSTARD SAUCE:
HEAT remaining evaporated milk, egg yolks, sugar, vanilla extract and cardamom in small saucepan over medium heat, stirring constantly, until sauce coats back of spoon. Do not boil. Remove from heat. Makes about 1 cup.
*NOTE: Ground cinnamon can be substituted for ground cardomom.
SERVING SUGGESTION: For a sweet treat, use Cardamom Custard Sauce alone over fresh fruit.
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