Macaroon pastry with casserole

Heat the milk with the cream and stir in the macaroons. Save some crumbs to garnish. Cook for a few minutes at a low setting.

Stir in the custard powder with the vanilla sugar and sugar and whisk in a few tablespoons of warm milk cream. Pour this mixture into the boiling milk cream and simmer for at least 2 minutes at the lowest setting while stirring.

Pour the hot mixture into a bowl and stir until the pudding has cooled down and is lumpy.

In the meantime, whisk the egg whites stiffly with the liqueur or syrup and spat this through the macaroon pudding.

Rinse the glasses with water and divide half of the macaroon pudding over it. Spoon a full spoon of stewed pears and cover with another layer of pudding. Spread the last stew pears over the glasses and leave covered in the refrigerator for at least 1 hour.

Sprinkle with the macaroon crumbs just before serving.