Carrageenan Free Vanilla Pear Custard Cups

Silky, lightly sweet, and topped with tender poached pears, these custard cups are the kind of elegant dessert that feels far more impressive than the effort required. The custard base is built entirely from whole milk, real egg yolks, and a split vanilla bean — no packaged cream, no stabilizers, no shortcuts that might sneak in unwanted additives. That matters because many store-bought custards and puddings rely on carrageenan as a thickener, making homemade the far safer and honestly more delicious route. Steeping the vanilla pod directly in warm milk coaxes out deep, floral flavor that no extract can quite replicate. The water bath method keeps the heat gentle and even, giving you that signature slow wobble in the center and a texture that's impossibly smooth from edge to edge. The pears are simmered in just water and sugar until barely tender, then draped over each chilled cup for a fresh, fruit-forward finish that balances the richness of the custard beautifully. It's a clean, ingredient-honest dessert you can feel genuinely good about serving.

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