Pear Custard
Ingredients
- 2 large firm-ripe pears, such as bosc or anjou (about 1 pound) ⓘ
- 2 tablespoons water ⓘ
- 1 tablespoon unsalted butter or 1 tablespoon margarine ⓘ
- 1 teaspoon maple syrup or 1 teaspoon honey (tastes best with maple syrup) ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- For the custard ⓘ
- 3 eggs ⓘ
- 2 cups milk ⓘ
- 2 tablespoons maple syrup or 2 tablespoons honey ⓘ
- 2 teaspoons vanilla ⓘ
- 1/8 teaspoon salt ⓘ
- For the topping ⓘ
Instructions
- Preheat the oven to 350*.
- Peel, quarter, and core the pears.
- Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
- Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
- Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
- Remove from the heat and set aside.
- To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
- Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
- Pour the custard over the pears.
- Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
- Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
- Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Will keep for up to 3 days.
- Preheat the broiler.
- Sprinkle the cold custards with the pecans.
- Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
- Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
- Serve immediately.
- Serves 4 to 6.
- Enjoy!
Nutrition & Diet Analysis (per serving)
1150
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).