45M Total Time
10M Prep Time
Ingredients and Directions
Preheat oven to 350°F. Lightly grease six 6 oz ramekins and place in a baking pan large enough to hold cups without touching each other. In a medium saucepan, heat the milk and vanilla seeds until warm. In a large bowl, whisk eggs until foamy. Add milk, ¼ cup sugar, salt and flour. Fill ramekins with ½ cup of the mixture and pour boiling water around them halfway up the sides. Bake for 25-30 minutes or until puffed and set.
Meanwhile, melt butter in a large skillet and add butter, 2 tablespoons sugar and pears and sauté over medium heat until slightly softened.
Remove custards from the oven and carefully remove them from the water bath using a spatula. Place cooked custards on a baking sheet and preheat the broiler placing the rack 6” from the broiler. Top custards with the pears and 1 teaspoon sugar each and place under the broiler until the sugar melts and is lightly browned (3-5 minutes).
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- 4 large eggs, room temperature
- ½ cup sugar, divided
- ½ tsp. salt
- ½ cup flour
- 2 Tbsp butter
- 1 lb. (about 3) Bartlett pears, cored and sliced
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.