Page Feedback

Enter Photo Contest

Gingered Pear and Rum Raisin Baked custard

A delectable treat for your family and guest; this is a dessert that looks and taste like it was made in a fancy Bistro...Mmmm"


• 1 cup heavy cream ( may substitute canned milk)
• 1 cup water
• 4 large egg yolks
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 Vanilla Beans
• ¼ cup vanilla extract
• ½ cup fresh Ginger
• two cups pealed and sliced Green Anjou pears
• 1 TBSP Lime Juice
• ½ cup diced crystallized ginger
• ½ cup golden raisins
• ½ TBSP salted butter
• ¼ cup dark rum (may use rum flavoring


Sautée fresh grated ginger in small sauce pan with vanilla extract, pat dry in paper towel; save for later. In another sauce pan, add ½ cup diced crystallized ginger, lime juice, rum, pears, butter and raisins heat on med set until all is nicely caramelized. Let set for three minutes.
In a medium saucepan, combine milk vanilla beans, and water; heat to scalding. Remove Vanilla beans and set aside. Beat egg yolks slightly; add sugar, salt. Gradually add hot milk to eggs, stirring constantly. Once beans have cooled, open vanilla beans and scrape out seeds and mix seeds into custard.

Divide into 4 custard cups; place in bottom of lightly buttered custard dishes and add pear mixture on bottom of cups, coat pear mixture with custard and set in a pan of hot water. Sprinkle sautéed ginger on top and Bake at 325° for 50 minutes, or until tip of knife comes out clean when inserted in custard. Serve warm or cold.
Serves 4.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More