Oral Allergy Syndrome Friendly Vanilla Pear Custard Cups

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Oral Allergy Syndrome Friendly Vanilla Pear Custard Cups

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Ingredients

4 servings

For the custard

2 cups whole milk
1 vanilla bean, split lengthwise and seeds scraped
Morton & Bassett Vanilla Bean - 2 ct McCormick Gourmet All Natural Madagascar Vanilla Beans - 2 ct Frontier Co-Op Organic Whole Vanilla Beans Lafaza Organic Madagascar Vanilla Beans Private Selection Madagascar Vanilla Beans
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
1 cup water
2 tbsp granulated sugar

Instructions

1
Preheat the oven to 325°F (165°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 — do not boil. Remove from heat and let steep for 10 minutes, then discard the pod.

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