Cashew Free Vanilla Pear Custard Cups

Silky, gently set, and topped with tender poached pears, these custard cups are the kind of elegant dessert that looks far more complicated than it actually is. The custard base is built entirely from whole milk, egg yolks, sugar, and a real vanilla bean — nothing processed, nothing with hidden nut derivatives to second-guess at the label. Steeping the vanilla pod directly in warm milk before it ever meets the eggs is what gives this dessert that deep, fragrant flavor you just can't fake with extract. The water bath in the oven is the key to that slow, even set — you're looking for a gentle wobble at the center, not a slosh, and the thermometer takes all the guesswork out of it. Meanwhile, the pears simmer in a light sugar syrup until they're just yielding, then cool right in the liquid so they stay glossy and delicate. Layered over the chilled custard at serving time, they add a fresh, subtly sweet contrast to the rich, creamy base. This is the kind of recipe you make once and immediately want to put on repeat for dinner parties.

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