Description

This dessert features a smooth, creamy custard base infused with the subtle sweetness of ripe pears. A delicate layer of caramelized sugar forms a crisp, amber crust on top, offering a delightful textural contrast to the tender fruit pieces nestled within the rich pudding. The dish is gently baked, allowing the flavors to meld beautifully, resulting in a comforting and elegant treat.

Ingredients

Scale

2 ripe pears, such as Bosc or Anjou
2 tablespoons unsalted butter
1/4 cup granulated sugar, divided (for pears)
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar (for pudding)
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons granulated sugar (for caramelizing top)

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Instructions

Preheat oven to 325°F (160°C). Prepare a baking dish or individual ramekins and set aside.
Peel, core, and dice the pears into 1/2-inch pieces.
In a medium skillet, melt butter over medium heat. Add diced pears and 1/4 cup granulated sugar. Sauté for 5-7 minutes, or until pears are tender and slightly caramelized. Remove from heat and set aside.
In a medium saucepan, combine milk and heavy cream. Heat over medium-low heat until just simmering, but do not boil. Remove from heat.
In a large bowl, whisk together 1/2 cup granulated sugar, egg yolks, vanilla extract, and a pinch of salt until light and creamy.
Slowly temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Divide the sautéed pears among the prepared baking dish or ramekins. Pour the custard mixture over the pears.
Place the baking dish or ramekins into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the pudding dishes.
Bake for 35-45 minutes for individual ramekins, or 50-60 minutes for a larger dish, or until the edges are set and the center has a slight jiggle.
Carefully remove the pudding from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Just before serving, sprinkle 2 tablespoons of granulated sugar evenly over the top of the chilled pudding. Use a kitchen torch to caramelize the sugar until it forms a crisp, amber crust. Alternatively, place under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.

Notes

Ensure pears are ripe but firm enough to hold their shape after cooking.

Chilling the pudding completely is crucial for the best texture and to prevent the caramelized sugar from melting too quickly.

For an extra layer of flavor, add a pinch of ground cinnamon or nutmeg to the pear mixture while sautéing.

If using a broiler to caramelize, place the pudding on a rack about 6 inches from the heat source and watch constantly.

Serve immediately after caramelizing the sugar for the optimal crispness.

Prep Time: 25 minutes
Cook Time: 60 minutes

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 7g