Pregnancy Friendly Vanilla Pear Custard Cups

Total time3 hr 5 min

Prep time20 min

Cook time45 min

4.5

(18)

Pregnancy 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
4 large egg yolks
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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 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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