Baked Ginger Custard and Pear Puddings
Photography Manja Wachsmuth.
This is probably my easiest and most versatile pudding recipe. In the past, I’ve used fresh figs, stone fruit, cherries and mango and all were delicious.
Serves: 6
INGREDIENTS
2–3 firm but ripe pears, peeled, quartered and cored
Custard
3 large eggs, size 7
⅓ cup plain flour
¼ cup caster sugar
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1 tablespoon grated fresh ginger
1 cup milk
1 cup cream
To cook
1 tablespoon icing sugar, plus extra for serving
¼ cup sliced almonds
METHOD
Lightly grease 6 x 150ml-capacity shallow ovenproof baking dishes.
Preheat the oven to 170°C fan bake. Cut the pear quarters in thin wedges and arrange, slightly overlapping in the base of the dishes.
Custard: Whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, grated ginger, milk and cream and whisk until well combined. Carefully pour the custard over the pears then dust the tops with icing sugar and scatter over the almonds.
Bake for 25 minutes until the custard is just set and the top is puffed and golden. The puddings will deflate quickly when removed from the oven.
Serve hot or warm, dusted with extra icing sugar and a dollop of cream, if desired. Serves 6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.