Custard with Anise and Caramel Autumn Fruits

To prepare the caramel: In a large bowl, combine the sugar and flour and add the butter. Beat in the orange zest and juice. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 400 F. Cover a baking sheet with a silicone sheet or foil. Roll out the mixture into a thin layer. Cut trapezoidal shapes, approximately 8 inches by 2 inches by 3/4 inches, and pull the extra dough away from the trapezoids. Bake 3 to 5 minutes, until they are lightly browned and bubbling. Remove from oven when the bubbles start breaking. Let cool just enough to handle, then quickly wrap into cone shapes. Let cool. If the trapezoids become too cool and stiff, place back in the oven for a few moments to warm them again.

To make the pastry cream: Heat the milk in a large heavy saucepan over medium-high heat until it starts to steam. Remove from heat and put the tea bags in the milk to steep for 5 minutes. Remove the tea bags, squeezing out the liquid, and discard. Stir the milk to blend. Put the egg yolks in a medium bowl and whisk in the sugar and corn starch. Add the mixture to the milk in the saucepan, whisking to blend, and place over medium heat. Cook, stirring gently, until the mixture thickens and coats the back of a spoon. Remove from heat and cool to room temperature. Beat the cream until soft peaks form and fold a large spoonful of whipped cream into the custard. Gently fold the remaining cream into the custard. Cover and refrigerate.

To make the bavarois: Heat the milk in a large heavy saucepan over medium-high heat until it starts to steam. Remove from heat and put the anise pods in the milk to steep for 5 minutes. Remove the pods and discard. Stir the milk to blend. Sprinkle the gelatin over the water and let stand for 5 minutes. Put the egg yolks in a medium bowl and whisk in the sugar. Add the mixture to the milk in the saucepan, whisking to blend, and place over medium heat. Cook, stirring gently, until the mixture thickens slightly. Remove from heat and add the gelatin, stirring until completely dissolved. Pour the mixture into a heatproof bowl and place the bowl in a larger bowl filled with ice. Stir the mixture with a whisk until it thickens enough to coat the back of a spoon and has cooled. Beat the cream until soft peaks form and fold a large spoonful of whipped cream into the custard. Gently fold the remaining cream into the custard. Pour into 2-inch round molds, cover with plastic wrap, and chill in the refrigerator for at least 4 hours.

To make the candied pears: Mix the lemon juice and water. Cut one half of a pear into tiny cubes, and another half into thin slices. Dip into the lemon water and set aside in a small bowl. Dice half of the remaining pear very small. Cut 4 slices of the remaining half pear and dust the tops with sugar. Heat a nonstick pan over medium heat and add the pear slices, sugar-side down. Cook until the pear begins to lose its juice and it has slightly browned. Remove and set aside, sugar-side up. Without washing the pan, add the pear dice, chestnut, walnut, and fig pieces and saute until the pear pieces are softened and golden.

To serve: Put the pastry cream in a pastry bag fitted with a large fluted tip and pipe pastry cream into the cones. Place one on each dish, slightly to the side of center. Place a candied pear slice on each dish. Unmold the bavarois and place one on each plate, slightly overlapping the pear slice. Drain the pear pieces and toss them with the cooked fruit. Distribute the fruit around the plate. Garnish with sliced fresh figs and anise stars.