Recipes
Maple-baked custard with roasted pears
This maple-baked custard pairs the richness of Yallamundi eggs with the natural sweetness of roasted pears, gently spiced with cinnamon and cardamom.
Simple yet elegant, it’s the kind of dessert that feels right at home at the end of a long lunch or a cosy autumn evening. Soft, fragrant pears sit beneath a smooth maple custard, creating a dish that is both nourishing and indulgent.
Serves: 5-6
Ingredients
Custard
- 2 whole Yallamundi eggs
- 2 Yallamundi egg yolks
- 1 ½ cups full cream milk
- ½ cup thickened cream
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla paste
- Pinch of salt
Roasted pears
- 3 beurre bosc pears, diced
- 1 tablespoon sultanas
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- Pinch of salt
Method
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Preheat the oven to 180°C. Place 5–6 ovenproof ½ cup ramekins into a deep roasting dish. Fill and boil the kettle, as the custards will be baked in a water bath.
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While the kettle is boiling, prepare the pears. Place the diced pears into a baking dish and toss with the sultanas, maple syrup, cinnamon, cardamom and a pinch of salt. Transfer to the oven and bake for 20–25 minutes, or until the pears have softened slightly and become fragrant.
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To make the custard, whisk together the whole eggs, egg yolks, milk, cream, maple syrup, brown sugar, vanilla paste and salt in a large bowl until completely smooth.
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Gently pour the custard over the top, filling each ramekin to about 2–3cm below the rim. Pour hot water into the roasting dish until it reaches about two-thirds of the way up the sides of the ramekins.
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Carefully transfer the dish to the oven and bake for 25 minutes, or until the custards are just set in the centre with a slight wobble.
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Remove from the oven and allow to cool slightly before serving warm, topped with the roasted pear mixture. Any leftovers can be stored in the fridge for up to 4 days and enjoyed all over again!
