Vanilla & pear pots de crème

Instructions

1. To make the pots de crème, bring the cream, milk and vanilla seeds in a small saucepan to a simmer, then immediately remove from the heat. In a stand mixer fitted with the whisk attachment, beat the egg yolks and sugar until pale and creamy. With the mixer running on medium speed, gradually pour the hot cream mixture over the eggs, whisking constantly to combine. Bring a kettle of water to the boil.
   
2. Preheat the oven to 160˚C (standard) and place six ramekins in a baking tray. Pour the custard into the ramekins through a fine mesh sieve until ¾ full, then pour boiling water around the outside of the ramekins to halfway up their sides. Cover the tray with foil and bake for 30 minutes, or until barely set. Remove the ramekins to a tray and refrigerate overnight.
   
3. To poach the pears, place the reserved vanilla pod, caster sugar, wine, water, orange zest, juice and spices in a small saucepan and bring to a simmer. Add the pears, cover with a cartouche and simmer on very low heat for 30 minutes, or until completely cooked through, but still slightly firm. Allow to cool to room temperature.
   
4. Serve the pots de crème topped with the poached pears with a little syrup on top.

• Alternatively, this can be made with quince or persimmon. Substitute orange for lemon and use 500 ml water instead of red wine. Poach in the same way for 2 hours.
• Known for their creamy, velvety texture, they don’t require the work of a grill or blowtorch that a crème brûlée requires and can be topped with poached seasonal fruit for extra flavour.