Casey's Orange Blossom Custard with Brown Sugar Pears
Silky orange blossom custard gets topped with buttery pears softened in brown sugar and lemon.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (96 reviews)
INSPIRED BY
An original spoon dessert inspired by the floral custards and warm fruit puddings served at home after Sunday supper.
Story
I first used orange blossom water in a little custard after finding a bottle tucked behind the vanilla in my pantry. Just half a teaspoon made the kitchen smell like a bakery, and warm pears turned the bowls into dessert without much fuss. I keep the custard on the soft side so it meets the fruit in a creamy pool. This is a sweet finish for a cool evening when the pears on the counter are finally ready.
By Casey
Ingredients
- 2 cups whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange blossom water
- 1 tablespoon unsalted butter
- 2 firm-ripe pears, cored and cut into thin wedges
- 1 tablespoon packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped pistachios
Instructions
- Whisk the egg yolks, granulated sugar, cornstarch, and salt in a medium heatproof bowl until smooth.
- Warm the milk in a saucepan over medium heat until steaming and small bubbles form around the edge.
- Slowly whisk about half of the hot milk into the yolk mixture, then pour it back into the saucepan.
- Cook over medium-low heat, whisking constantly, until the custard thickens and bubbles gently; continue whisking for 1 minute.
- Remove the custard from the heat and whisk in the vanilla and orange blossom water; cover the surface and keep warm.
- Melt the butter in a skillet, add the pears, brown sugar, and lemon juice, and cook for 4 to 5 minutes until glossy and tender; spoon over the custard and finish with pistachios.
Chef Tips
- Measure orange blossom water carefully; it is fragrant and can take over if you add too much.
- Whisk constantly once the custard returns to the saucepan to keep it smooth.
- If you see a few small lumps, press the warm custard through a fine-mesh strainer.
- Use pears that are ripe but still firm so their wedges hold their shape in the skillet.
Cook's Notes
- **Custard:** Temper the yolks slowly and whisk the pan continuously as it thickens.
- **Flavoring:** Start with 1/2 teaspoon orange blossom water and add only a drop more if needed.
- **Serving:** Spoon the pears over the custard just before serving for the best warm-cool contrast.