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Creamy Pear and Vanilla Custard Recipe
Ash Tyrrell

Creamy Pear and Vanilla Custard Recipe

I made this creamy pear and vanilla custard on a lazy Sunday afternoon when I had a few ripe pears sitting on my counter that needed using up. I wasn't expecting much, but the second it came out of the oven, my whole kitchen smelled like warm vanilla and baked fruit
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 4 ripe pears peeled, cored and sliced – pick pears that are firm but fragrant so they hold their shape in the oven
  • 3 large eggs – these give the custard its rich silky structure
  • 1 cup whole milk – keeps the custard creamy without making it heavy
  • 1/2 cup heavy cream – adds that extra silky rich texture
  • 2/3 cup granulated sugar – balances the natural tartness of the pears
  • 1/3 cup all-purpose flour – helps the custard set as it bakes instead of staying runny
  • 4 tablespoons unsalted butter melted – adds richness and helps the top turn a light golden color
  • 1 1/2 teaspoons pure vanilla extract – skip the imitation stuff real vanilla makes a noticeable difference here
  • 1/4 teaspoon salt – rounds out the sweetness so the custard doesn't taste flat
  • 1/2 teaspoon ground cinnamon optional – adds a warm, cozy note if you like a little spice
  • Powdered sugar for dusting – a simple finishing touch right before serving

Method
 

  1. Peel each pear with a vegetable peeler, then cut them in half and scoop out the core with a spoon or melon baller. Slice each half into thin wedges, about a quarter inch thick, so they cook evenly and soften at the same rate as the custard sets. Arrange the slices in your greased pie dish in a single layer, slightly overlapping if needed.
  2. Add the eggs, milk, heavy cream, sugar, flour, melted butter, vanilla, salt and cinnamon (if using) into a blender or large bowl. Blend or whisk everything together until the mixture is completely smooth with no lumps of flour remaining. This should only take about a minute in a blender, or a couple of minutes of steady whisking by hand.
  3. Pour the custard mixture slowly and evenly over the arranged pear slices in the baking dish. Give the pan a gentle shake so the batter settles into all the gaps between the pears. This step is quick, but pouring slowly helps keep the pears from shifting out of place.
  4. Place the dish in a preheated 350 degree Fahrenheit oven and bake for 40 to 45 minutes. You're looking for a golden top that is firm to the touch with just a slight jiggle in the center when you gently shake the pan. If the top browns too quickly, loosely tent it with foil for the last ten minutes.
  5. Let the custard cool on a wire rack for about 15 to 20 minutes before slicing. It can be served warm, at room temperature, or chilled, depending on your preference. Dust generously with powdered sugar using a fine mesh sieve right before you plan to serve it.

Notes

  • I always use pears that are ripe but still a little firm, since overripe pears turn mushy and release too much liquid into the custard.
  • I let my eggs and milk come to room temperature before blending, which helps the custard bake up smoother and more evenly.
  • I never skip the resting time after baking, since the custard continues to set as it cools and slices much cleaner once it's rested.
  • I sometimes brush the pear slices lightly with lemon juice before arranging them, which keeps them from browning while I prep everything else.
  • I check my custard a few minutes before the timer goes off, since ovens vary and I'd rather catch it early than let it overbake.