Caramelized Pear Custard
- 2 tbsp Butter
- 2 tbsp Xylitol
- ¼ tsp ground Cardamom
- 2 medium Pears
- 3 large Eggs (Whole)
- 2 large Egg Yolks
- 2 cups Coconut Cream
- ⅛ cup Sugar Free Maple Flavor Syrup
- ½ fl. oz. Rum
- 1 tsp Vanilla Extract
- Preheat oven to 375°F.
- Heat the butter, xylitol and cardamom in a large saucepan over medium-high heat. Slice the pears into ½-inch wedges. Once the butter has melted add the pears and allow to caramelize for 4 minutes on each side. Remove from heat and arrange in a pie plate or 3-4 cup casserole dish. Reserve about 2 tbsp purée of xylitol and pour the remaining over the pears (keep remaining in the sauce pan and set aside).
- In a small bowl, whisk the eggs, egg yolks, coconut cream, purée of xylitol, rum and vanilla until combined. Pour mixture over the pears and bake for 15-20 minutes until golden brown and custard has set. Remove from oven and allow to cool slightly.
- Using a pastry brush, brush the top with reserved a purée of xylitol.
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