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Custard: Pear Custard

Source of Recipe

Cook Now, Serve Later


List of Ingredients

2 large firm-ripe pears (Bosc or Anjou) -- about 1 lb.
2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon pure maple syrup
1/4 teaspoon ground cinnamon and nutmeg

CUSTARD:
3 eggs
2 cups milk
2 tablespoons pure maple syrup
2 teaspoons vanilla
1/8 teaspoon salt

TOPPING:
1/2 cup chopped pecans
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
2 tablespoons heavy cream or milk


Recipe

Preheat oven to 350ºF. 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" skillet. Cook, covered, over medium heat, until pears are tender but not mushy, about 5 minutes. Uncover and cook until all of the liquid has evaporated and the pears have started to caramelize - 4 minutes longer. Remove from heat and set aside.

To prepare the custard: In medium size bowl, 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 cups in 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 knife inserted midway between rim and center comes out clean. Transfer cups to wire rack and cook to room temp, 30-40 minutes. Cover with plastic wrap and refrigerate for at least 2 hours; will keep for up to 3 days.

Preheat broiler. Sprinkle cold custards with pecans. Whisk together the butter, maple syrup and cream; spoon mixture over the custards. Broil 6 inches from the heat for about 3 minutes or until topping bubbles. Serve immediately. Serves 4-6.