Artificial Flavors Free Vanilla Pear Custard Cups
Real vanilla bean is the star here, and you can actually see the tiny seeds suspended throughout each silky cup ā that's the kind of depth no extract or flavoring shortcut can fake. The custard is built from whole milk, egg yolks, sugar, and a single split vanilla pod steeped right into the warm milk, so every spoonful carries genuine, floral sweetness with nothing synthetic in sight. A gentle water bath in the oven keeps the texture impossibly smooth, and that slow wobble in the center when you pull the ramekins out is exactly what you're looking for. The poached pears on top are just as clean ā simmered briefly in water and a little sugar until they're tender but still holding their shape, then draped over the chilled custard right before serving. It's an elegant dessert that proves you don't need a single artificial shortcut to get serious flavor on the table.
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Learn more āIngredients
4 servings
For the custard
- 2 cups whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large egg yolks
- 3 tbsp granulated sugar
- 1 pinch salt
For the poached pears
- 2 ripe but firm pears, peeled, cored, and thinly sliced
- 1 cup water
- 2 tbsp granulated sugar
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°C). Place four 6-oz ramekins in a deep baking dish and set aside.
- 2
Combine the milk, vanilla bean pod, and scraped vanilla seeds in a medium saucepan over medium heat. Warm until small bubbles appear around the edges and steam rises from the surface, about 5 minutes ā do not boil. Remove from heat and let steep for 10 minutes, then discard the pod.
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