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
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.
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.
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.
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.