Baked pear custards

Let me tell you a secret: I’m a lazy person. Depending on the subject, not one beats me in the lazy department.

Joao and I had plans to go to the movies last Saturday. I’d already chosen the movie, the session... But the thought of going to a crowded mall – they are really full here in Sao Paulo on weekends – made me drop the idea. I looked at the hubby and he read my mind: “Ok, Ok, let’s stay in”. :D

But I’m no lazy when it comes to cooking and baking: I made lunch for us, baked a batch of cookies and finished up with these custards – they turned out to be my favorite recipe of the day.

Baked pear custards
from Donna Hay magazine

2 cups (480ml) pouring cream
2 eggs
1 egg yolk
1/3 cup (67g) caster sugar – I used vanilla infused sugar
1 teaspoon vanilla extract
1 corella pear, thinly sliced – I used Williams
freshly grated nutmeg, for sprinkling

Preheat the oven to 150ºC/300ºF.
Place the cream in a saucepan over medium heat until it just comes to the boil. Place the eggs, egg yolk, sugar and vanilla in a bowl and whisk until combined. Gradually add the hot cream, whisking constantly to combine and to avoid cooking the eggs.
Pour into four 1 ½ cup (360ml) capacity ovenproof bowls/dishes and top with the pear slices. Place on a baking tray and cook for 20-25 minutes or until just set – this is a very silky dessert.
Sprinkle with nutmeg to serve – the magazine doesn’t mention if you these custards are supposed to be served hot or cold; I tried them warm and cold (after a night in the fridge) and think both ways work great.

Serves 4