Thank goodness its Friday! Amirite?!
Suffering from insomniac induced writers block I’m short on words today, despite my best efforts to fall asleep earlier last night and get a good nights sleep the two prior nights I have fallen well short of my recommended daily sleep intake for this week.
But tomorrow is the weekend and that means sleeping in and learning new things, reading, watching films and preparing for next week with some stuffing that I’ll be sharing at the beginning of next week. Thanksgiving is almost upon Americans and though I’ve only ever been to one of those full table spread days in the land of the free, it’s something worth having a little piece of each year.
While America is still digging itself out of the horrendous unbelievable snowstorms that have dumped enough snow for a decade, we here across the pond have enough haze to make the eyes blurry. All of this depressing weather makes one want to simply stay indoors and spoon mouthfuls of whatever food you have on hand.
This is all happening with the beginning of winter still a month away. Hibernation is becoming a process I’m growing ever more envious of. Bears are onto something and if they want human test subjects on that trial I want to be the first to put my hands up. For humanity of course.
On the topic of eating (because apart of the hibernation process is the pre-gouging they do for months (again, I volunteer!)), today’s baked pear custard is a very simple way to use some underrated fall produce in a gluten free palate pleasing dessert.
As ever, one of my favorite chefs knows how to create simple, yet elegant and this has been on the list for sometime. I hope its added to your list of things to make too, if you love creamy custard with fruit than this dish might be hard to share.
Baked Pear Custard
Adapted from Donna Hay
2 cups pouring cream
1 egg yolk
1/3 cup superfine/caster sugar
1 teaspoon vanilla extract
1/3 teaspoon vanilla bean
1 pear, thinly sliced
Freshly ground nutmeg to serve
Preheat the oven to 150ºC/300F. Stand the ramekins in a tray and set aside.
Place the eggs, yolk, sugar, extract and bean into a bowl and whisk to combine.
Places the cream into a saucepan and heat on medium high until almost boiling.
Slowly add the cream in a constant slow stream to the egg mixture whisking to combine.
Pour into the ramekins and place the pear slices on top. Bake in the oven for 20 minutes or until just the center of the custard is jiggly.
Remove and allow to cool.
Sprinkle some fresh grated nutmeg on top and serve.