recipes for every season

Pear and Vanilla Kadaif Custard Cups

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Makes 8 · Medium · 1 hour

Ingredients

250g kadaif pastry
100g butter, melted

Custard
400ml whole milk
4 large egg yolks
80g caster sugar
35g cornflour
1 tsp vanilla bean paste

Pears
3 firm ripe pears, peeled and diced
20g butter
2 tbsp honey
1 tbsp lemon juice
Finely grated zest of 1 lemon

Method

1. Preheat the oven to 180C fan. Pull the kadaif strands apart gently and toss with the melted butter.
2. Divide between eight wells of a muffin tin, pressing up the sides to make nests. Bake 18-22 minutes until crisp and golden. Cool.
3. Heat the milk until steaming. Whisk the yolks, sugar, cornflour and vanilla, then gradually whisk in the hot milk.
4. Return to the saucepan and cook over medium heat, whisking, until thick. Cover the surface and cool completely.
5. Melt the butter in a frying pan. Add the pears and cook 5 minutes. Stir in the honey, lemon juice and zest, cook 2 more minutes, then cool.
6. Lift the kadaif cups from the tin. Spoon or pipe the cold custard into each one.
7. Top with the glazed pears just before serving so the pastry stays crisp.