2 eggs
1 egg yolk
1/3 cup (67g) caster sugar – I used vanilla infused sugar
1 teaspoon vanilla extract
1 corella pear, thinly sliced – I used Williams
freshly grated nutmeg, for sprinkling
Preheat the oven to 150ºC/300ºF.
Place the cream in a saucepan over medium heat until it just comes to the boil. Place the eggs, egg yolk, sugar and vanilla in a bowl and whisk until combined. Gradually add the hot cream, whisking constantly to combine and to avoid cooking the eggs.
Pour into four 1 ½ cup (360ml) capacity ovenproof bowls/dishes and top with the pear slices. Place on a baking tray and cook for 20-25 minutes or until just set – this is a very silky dessert.
Sprinkle with nutmeg to serve – the magazine doesn’t mention if you these custards are supposed to be served hot or cold; I tried them warm and cold (after a night in the fridge) and think both ways work great.
Serves 4
No comments:
Post a Comment