Baked pear custard
Ripe pears baked in a vanilla egg custard make a simple, sensational dessert that is a perfect winter warmer.
4 medium, ripe, peeled, halved and cored
Egg, whole, raw
2 medium, raw
1 teaspoons, level
4 teaspoons, level, or 1 tbsp
- Preheat the oven to Gas Mark 4/180°C/350°F/fan oven 160°C.
- Use a sharp knife to thinly slice each pear, then fan out the slices in four individual ovenproof dishes. In a jug, beat together the eggs, milk, vanilla extract and sweetener. Strain the mixture through a sieve into the dishes.
- Place the baking dishes onto baking sheets and transfer to the oven. Bake for 25 minutes until set and golden.
- Just before serving, sprinkle icing sugar over the desserts. They are best eaten warm, rather than straight from the oven.
For a brûléed effect, use a cook’s blow torch to caramelise the icing sugar slightly.