Pear and Kiwi Custard

Method

1. Break 4 eggs and separate the egg whites and egg yolks and put them in two separate bowls.
2. Heat fresh cream in a non-stick pan till warm, add milk and mix well. Do not boil.
3. Add castor sugar, vanilla essence and cornflour to the egg yolks and whisk.
4. Add a little bit of the cream-milk mixture to the egg yolk mixture and whisk. Add the remaining cream-milk mixture and whisk well.
5. Heat another non-stick pan, add this mixture and cook till it thickens. Transfer this custard into a mixing bowl and set aside to cool down to room temperature.
6. Cook the sugar in yet another non-stick pan on medium heat till it caramelizes.
7. Trim the two ends of 2 pears and chop them finely. Add them to the custard and mix well. Add kiwi crush and mix well.
8. Fill 3 ramekin moulds with pear and kiwi custard. Keep them in the refrigerator for 15-20 minutes to set.
9. To serve, brush a serving platter with some kiwi crush and then de-mould the custards from the ramekins over it.
10. Trim the two ends of the remaining pear, core it and then cut into thick round slices.
11. Place the pear slices on top of the custard, fill its center with the caramelized sugar and serve.

Additional Tips and Tricks