Prep time:        10  mins

Cooking time:  1 hr 40 mins - approx.

Serving:            4 people

You will need


  • 4 beurre bosc pears (the ones with the brown skin)
  • 2 tbsp. coconut oil 
  • black pepper 
  • 2 tbsp. white balsamic vinegar 
  • 4 torn bay leaves



  • 2 cups of Sanitarium Soy Milk 
  • 4 Sunny Queen egg yolks 
  • 2 tbsp. maple syrup 
  • 1 tsp. vanilla essence 
  • 1 tbsp. White Wings Corn Flour 

Step 1

Heat the oven to 180c. Cut the pears in half in their skin.  Core with a melon baller or teaspoon and leave the stem on. Lay the pears on a baking tray lined with bay leaves.  Cover the pears with a touch of coconut oil. Drizzle the balsamic over the top and grind some pepper over. Roast in the oven for 35-45 minutes.


Step 2

Place the cornflour in a bowl and mix with a little soy milk til smooth. Add the egg yolks and incorporate.  Add the rest of the soy milk, maple syrup and vanilla and mix well.


Step 3

Place 4 ramekins in a baking tray lined with a tea towel or muslin. This will prevent the dishes from sliding around the tray. Fill each ramekin with custard half way up the sides. Stand 2 halves of pear in each.


Step 4

Place the baking tray in oven, then add 1 Litre of water to the tray and bake in the oven for 30-35 minutes. The water bath will protect the custard from direct heat and will help set evenly. Remove from the oven and serve.