Mushroom 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 earns genuine compliments. A real vanilla bean steeped in warm whole milk gives the custard a depth that extract simply can't match, and the gentle water bath bake keeps every spoonful impossibly smooth. The poached pear slices on top bring a soft, lightly sweet contrast that makes the whole thing feel complete without being fussy. Every single ingredient here is straightforward and plant- or dairy-based, so there's absolutely nothing to second-guess when it comes to unwanted additions. The technique is more approachable than it looks ā whisking the yolks slowly with warm milk and watching for that gentle wobble in the oven is genuinely satisfying once you get the hang of it. These are perfect for dinner parties or a quiet weekend treat when you want something refined but made entirely from scratch.
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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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