Ingredients
| whole milk |
2 cups
|
| vanilla bean, split, and seeds scraped |
1
|
| large eggs, room temperature |
4
|
| sugar, divided |
½ cup
|
| salt |
½ tsp.
|
| flour |
½ cup
|
| butter |
2 Tbsp
|
| Bartlett pears, cored and sliced |
1 lb. (about 3)
|
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).
Nutritional Information
Per Servings: 1/6th of Servings
| Calories |
280
|
| Total Fat |
10 g
|
| Saturated Fat |
5 g
|
| Cholesterol |
140 mg
|
| Poly Fat |
1 g
|
| Mono Fat |
3 g
|
| Sodium |
240 mg
|
| Total Carbohydrate |
40 g
|
| Sugar |
28 g
|
| Dietary Fiber |
3 g
|
| Protein |
8 g
|
| Vitamin A |
120 mcg
|
| Calcium |
120 mg
|
| Iron |
1.2 mg
|
| Vitamin D |
0.8 mcg
|
| Folate |
45 µg
|
| Choline |
120 mg
|
| Potassium |
240 mg
|