Pescatarian Vanilla Pear Custard Cups

Silky, gently set, and crowned with tender poached pears, these custard cups are the kind of dessert that feels far more impressive than the effort involved. Real vanilla bean steeped in warm whole milk gives the base a deep, fragrant flavor that no extract can quite replicate, and the slow bake in a water bath ensures each cup sets with that signature slow wobble and creamy texture. The pears are simmered in a light sugar syrup until just yielding, so they drape beautifully over the custard without turning mushy. Since the entire recipe is built around eggs, dairy, and fruit, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The technique here is classic French-style baked custard, and while it sounds fussy, the steps are straightforward once you understand what you're looking for — pale yolks, a thin steady pour, and that telltale gentle jiggle at the center. These are elegant enough for a dinner party but simple enough to prep on a quiet afternoon and let the fridge do the rest.

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