Pecan Free Vanilla Pear Custard Cups
Silky, cool, and delicate, these custard cups are the kind of dessert that feels far more impressive than the ingredient list suggests. A real vanilla bean steeped in warm whole milk gives the base a deep, fragrant flavor that extract simply can't match, and the slow bake in a water bath ensures each cup sets with that signature gentle wobble. The poached pears on top are a lovely finishing touch ā simmered just until tender in a light sugar syrup, they stay elegant and soft without turning to mush. Every component here is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. This is a dessert that works beautifully for dinner parties or a quiet weekend treat, and the make-ahead chill time actually makes your day easier. Pull the ramekins from the fridge, fan the pear slices over the top, and you're ready to serve something genuinely special.
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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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