Pear and Rhubarb Charlottes

Melted butter, to grease
20g unsalted butter
275g (2 cups) coarsely chopped rhubarb
55g (1/4 cup) caster sugar
3 pears, peeled, cored, coarsely chopped
13 slices white bread, crusts removed
100g unsalted butter, extra, melted

Cinnamon creme anglaise
500ml (2 cups) milk
5 egg yolks
55g (1/4 cup) caster sugar
1 x 7cm cinnamon stick(see note)

Method
Preheat oven to 200°C. Brush four 250ml (1-cup) capacity ovenproof dishes with melted butter to grease. Line the bases with non-stick baking paper.

Heat the butter in a medium saucepan over low heat. Add rhubarb. Cook, stirring occasionally, for 5 minutes or until just tender. Add the sugar and pear. Stir until sugar dissolves. Set aside to cool. Drain.
 Use a 6.5cm-diameter round pastry cutter to cut 4 discs from 2 bread slices. Cut each remaining bread slice into 3 even strips. Brush both sides of bread discs and strips with extra melted butter.

Divide the bread discs among the prepared dishes. Line the sides with the bread strips, slightly overlapping. Trim, leaving 1.5cm above the rim of each dish. Divide the rhubarb mixture among the dishes. Fold over the bread and press down gently to enclose the filling. Bake for 25 minutes or until golden brown. Set aside for 10 minutes to cool slightly.

Meanwhile, to make the cinnamon creme anglaise, place the milk in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Whisk the egg yolks and sugar in a medium bowl until thick and pale. Gradually whisk the egg mixture into the milk. Add the cinnamon stick. Place over low heat. Cook, stirring, without boiling, for 10 minutes or until custard thickens.
 Turn the charlottes onto serving plates. Drizzle over the cinnamon creme anglaise to serve.
 
8/10