Custard with orange and vanilla poached pears

Ingredients

• 1 vanilla bean, halved lengthways
• 1 cup milk
• 1/2 cup pure cream
• 1/3 cup caster sugar
• 4 egg yolks

Orange and vanilla poached pears

• 500g caster sugar
• 1 vanilla bean
• 3 x 5cm-long strips orange rind
• 1 cinnamon stick
• 4 firm pears peeled

Procedure

1. Scrape seeds from centre of each vanilla bean half. Place milk, cream, vanilla seeds and bean halves in a saucepan. Bring to the boil, stirring, over medium heat.
2. Strain milk mixture into a large jug. Discard vanilla bean halves.
3. Meanwhile, whisk sugar and egg yolks together in a large bowl until thick and creamy. Gradually whisk in hot milk mixture.
4. Return custard mixture to pan. Place over low heat. Cook, stirring with a wooden spoon, for 7 minutes or until mixture is thick enough to coat the back of the spoon.
5. Pour mixture through a fine strainer into a bowl. Place ice and cold water in a larger bowl until one-third full. Stand bowl of custard in iced water. Stir frequently, for 10 minutes or until mixture cools (this stops custard cooking, and 'splitting' on cooling).
6. Cover custard surface with plastic wrap (to prevent custard from forming a skin). Refrigerate until cold (see note).
7. Make orange and vanilla poached pears: Heat 4 cups cold water, sugar, vanilla bean, orange rind and cinnamon in a saucepan over medium heat. Add pears. Simmer for 20 minutes or until pears are just tender. Allow pears to cool in syrup. Remove with a slotted spoon. Divide pears between serving bowls. Spoon over custard and serve.