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Peel the pears, cut them in half and core.
Pour the lemon juice into the open pan and add the pears. Cook for 3 minutes.
Remove the pears.
In a bowl, beat together the eggs and sugar.
Heat the milk in a saucepan until lukewarm.
Beat into the eggs and sugar. Cut the pears into small cubes, but retain a few slices for decoration.
Place in 4 ramekin dishes or moulds.
Pour the egg mixture into the ramekin dishes.
Pour 1500 ml of water into the pressure cooker. Put the trivet in the base. Put the ramekins in the basket and place in the cooker, resting on the trivet.
Use pressure level 1. close the lid and bring to full pressure.
Cook for 10 minutes.
Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector.
When the presure indicator drops down, open the lid. Meanwhile, make the caramel sauce.
In a saucepan melt the sugar, without stirring, until it forms a caramel.
Remove from the heat and add the fresh cream very slowly, stirring all the time.
Put it back on the heat and bring to the boil.
Leave to cool.
Unmould the desserts onto a plate.
Pour the caramel sauce arround them.
Decorate with a few extra slices of pear.