Gingered Pear and Rum Raisin Baked custardUser Submitted Recipe
• 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.