Pear Custard Bars Recipes

PEAR CUSTARD

Steps:

• 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!

PEAR CUSTARD BARS

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in the flour and vanilla until combined.
• Stir in the nuts.
• Press into a greased 8-inch square baking pan.
• Bake at 350° for 20 minutes or until lightly browned.
• Cool on a wire rack.
• Increase oven temp to 375°.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar, egg and vanilla; mix until combined.
• Pour over crust.
• Cut pears into 1/8 inch slices; arrange in a single layer over filling.
• Combine sugar and cinnamon; sprinkle over pears.
• Bake at 375° for 28-30 minutes (center will be soft set and will become firmer upon cooling).
• Cool on a wire rack for 45 minutes.
• Cover and refrigerate for at least 2 hours before cutting.
• Store in the refrigerator.