Pear and Kiwi Custard

Methods

• Break 4 eggs and separate the egg whites and egg yolks and put them in two separate bowls.
• Heat fresh cream in a non-stick pan till warm, add milk and mix well. Do not boil.
• Add castor sugar, vanilla essence and cornflour to the egg yolks and whisk.
• 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.
• 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.
• Cook the sugar in yet another non-stick pan on medium heat till it caramelizes.
• 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.
• Fill 3 ramekin moulds with pear and kiwi custard. Keep them in the refrigerator for 15-20 minutes to set.
• To serve, brush a serving platter with some kiwi crush and then de-mould the custards from the ramekins over it.
• Trim the two ends of the remaining pear, core it and then cut into thick round slices.
• Place the pear slices on top of the custard, fill its center with the caramelized sugar and serve.