Pear Custard - cooking recipe

Ingredients

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

Preparation

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