Pear Custard

 

20141004_111516My usual quick dessert is usually some kind of crumble. I can get it together in about five┬áminutes, and have a delicious hot dessert done when dinner is over. This dessert is just as fast, if not faster, and its such a simple and pretty way to serve pears, which are just about perfect right now. In the future I’ll play with infusions and different fruits, but for now just the straight forward and simple custard. I brought this dish to one of my best friends art shows and it was gone almost immediately, so cheers to a quick, tasty dessert that looks pretty and everyone loves.

Pear Custard
(Inspired by Martha Stewart’s recipe)
3 pears, ripe, but firm, cored and cut into thin slices- Barlett
1/4 cup melted butter
1/3 cup coconut palm sugar
3 eggs
3/4 cup whole milk
1/3 cup white whole wheat flour
2 tsp vanilla
1 tsp salt

Oven 350.
Place the sliced pears in a buttered tart dish or pie tin so that they overlap.
Blend the rest of the ingredients to a smooth consistency. Pour this blend over the pears. Bake for 35-40 minutes.
To serve, allow the custard to cool slightly, or to room temperature, then dust powdered sugar on top.
Processed with VSCOcam with a5 preset

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