This delicious baked custard combines the sweetness of ripe pears with a hint of fresh lemon. Serve warm with ice cream.


China squirrel celebrates autumn food and crafts at an Aussie country farm.

Recipes + Crafts + Styling + Photography by china squirrel

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SERVES 4 TO 6

You will need:
3 ounces butter, melted and cooled
3 teaspoons lemon zest, freshly grated
1⁄3 cup superfine sugar
1⁄3 cup cornmeal
pinch salt 3 large eggs
3⁄4 cup farm-harvested honey
1⁄2 cup heavy cream
3 Bosc pears
ice cream for serving
  1. Preheat oven to 350°F. Grease a 9-inch pie plate, and place it on a baking sheet.
  2. In a medium mixing bowl, stir together butter, zest, and sugar until well combined.
  3. Stir in cornmeal and salt. Add eggs one at a time, mixing until combined.
  4. Mix in honey and cream until just combined.
  5. Remove the core from pears (I left the skin on), and then slice each one into 8 wedges.
  6. Arrange the pear slices in a fan shape on the pie plate. Gently pour in the custard mix.
  7. Bake for 40 to 50 minutes or until golden.
  8. Allow to stand 10 minutes before serving with ice cream.

TIP:

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This delicious baked custard combines the sweetness of ripe pears with a hint of fresh lemon. Serve warm with ice cream.
Photography by

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