Preparation:

Custard:
- Mix all the ingredients together to make a custard and cook until thickened.
- When ready to serve, sprinkle with sugar and blowtorch the custard.

Plate:
- Prepare 30g puffs with all ingredients, bake in oven and display them on the plate.
- Slice the pear, stuff with clove and cook in wine, display on plate.
- Cook the apple with sugar and cinnamon. Slice it and display on plate.
- Finally, display grapefruit peels cut in quarters and cristalized with vanilla.
- Serve with a cinnamon sabayon (to make a sabayon, see hot and cold pancake recipe).

Our Wine Expert's suggestion:

- Bollinger R.D., Champagne
- Bruno Paillard "Nec Plus Ultra", Champagne
- Amour de Deutz "Cuvee Speciale An 2000", Champagne
- Salon, Champagne