Pear Custard

• 2 large firm-ripe pears, such as bosc or anjou (about 1 pound)
• 2 tablespoons water
• 1 tablespoon unsalted butter or 1 tablespoon margarine
• 1 teaspoon maple syrup or 1 teaspoon honey (tastes best with maple syrup)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• For the custard
• 3 eggs
• 2 cups milk
• 2 tablespoons maple syrup or 2 tablespoons honey
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• For the topping
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
• 2 tablespoons maple syrup or 2 tablespoons honey
• 2 tablespoons heavy cream or 2 tablespoons milk

1. Preheat the oven to 350*.
2. Peel, quarter, and core the pears.
3. Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
4. Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
5. Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
6. Remove from the heat and set aside.
7. To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
8. Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
9. Pour the custard over the pears.
10. Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
11. Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
12. Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
13. Cover with plastic wrap and refrigerate for at least 2 hours.
14. Will keep for up to 3 days.
15. Preheat the broiler.
16. Sprinkle the cold custards with the pecans.
17. Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
18. Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
19. Serve immediately.
20. Serves 4 to 6.
21. Enjoy!

water, unsalted butter, maple syrup, ground cinnamon, ground nutmeg, custard, eggs, milk, maple syrup, vanilla, salt, topping, pecans, unsalted butter, maple syrup, heavy cream

Taken from www.food.com/recipe/pear-custard-44326 (may not work)