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 •⅓ cup sugar •¼ 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

Nutritional information

No nutrition information available


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.