Orange Pisco Pear Custard
Silky vanilla custard over Fogato pisco pear compote, cacao nibs and orange on top.
Ingredients
- 1½ cups Fogato pisco pear compote
- zest and juice of 1 Orange
- 2 oz (¼ cup, generous) + 1 tbsp for the pears Sugar
- 2 large Egg yolks
- 1 oz (¼ cup), sifted All-purpose flour
- 10 oz (1¼ cups) Whole milk
- 3-inch piece Vanilla bean
- 2 tbsp Fogato cacao nibs
Steps
- Warm the Fogato pisco pear compote with the orange juice and spoon it into cups.
- Beat the sugar and egg yolks until pale and thick, then beat in the sifted flour.
- Heat the milk with the vanilla bean and half the orange zest just to a boil, then lift out the bean.
- Pour half the hot milk into the yolks, stir quickly, and pour it all back into the pan.
- Whisk hard over low-medium heat until the custard boils, thickens and turns shiny. Keep it going long enough to cook the flour.
- Spoon the custard over the pear compote. Dust the top with powdered sugar or rub it with a little butter so no skin forms, and chill.
- Top with Fogato cacao nibs and the rest of the orange zest.
The custard is a confectioners' custard (pastry cream); it has to boil for a moment to set and cook the flour. Keeps 3 days in the fridge. Makes about 1½ cups of custard; double it for more servings.
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