Silky, gently set, and topped with tender poached pears, these custard cups are the kind of dessert that feels far more impressive than the effort involved. The entire ingredient list is built around whole milk, egg yolks, sugar, a real vanilla bean, and fresh pears — nothing processed, nothing hidden, and absolutely nothing derived from legumes. That makes this a naturally safe choice for anyone avoiding beans, lentils, peanuts, or soy, without any substitutions or workarounds required. Infusing the milk with a split vanilla bean before whisking it into the yolks gives the custard a deep, floral warmth that extract simply cannot replicate. 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, which means the texture will be impossibly smooth once chilled. The poached pears on top bring a delicate sweetness and a little elegance that turns four humble ramekins into a proper dinner-party finish. Make them ahead, keep them in the fridge, and just layer on the pears right before serving.
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Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish and set aside.
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 — do not boil. Remove from heat and let steep for 10 minutes, then discard the pod.
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