Pistachio Free Vanilla Pear Custard Cups
Silky, gently set, and topped with tender poached pears, these custard cups are the kind of elegant 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 extract simply can't match. The water bath method keeps the heat gentle and even, coaxing the egg yolk custard into that perfectly trembling, spoonable texture without any curdling or cracking. The pears are simmered in a light sugar syrup until just yielding, then draped over each chilled cup right before serving for a fresh, delicate finish. Everything here is straightforward pantry and produce ā milk, eggs, sugar, pears ā so there's no need to scan labels or worry about cross-contact from tree nuts hiding in a pre-made dessert. It's a naturally clean recipe that delivers real pastry-kitchen results from your own oven.
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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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