Barley Free Vanilla Pear Custard Cups
Silky, fragrant, and just elegant enough to feel like a special occasion, these vanilla pear custard cups are the kind of dessert that makes people ask if you trained at a patisserie. A real vanilla bean steeped in warm whole milk gives the custard a depth that extract simply can't match, and the slow bake in a water bath ensures each cup sets with that signature gentle wobble. The poached pears on top are a dream ā simmered until just tender in a light sugar syrup, they stay delicate and glossy without turning mushy. Everything here is naturally free of grains and grain-derived thickeners, so there's no need to scrutinize labels or swap out any ingredients ā the recipe works exactly as written. It's a great reminder that some of the most refined desserts rely on nothing more than eggs, milk, sugar, and good technique. Make them ahead, keep them chilled, and pull them out when you're ready to impress.
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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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