METHOD
For the vanilla custard
1. Add the milk and vanilla to a heavy-bottomed pot and bring to a gentle simmer. Do not allow it to boil.
2. Beat together the egg yolks, sugar and cornflour in a large bowl.
3. Stirring continuously, add the still-hot milk mixture into the egg mixture.
4. Pour the custard into a clean pot over low heat and cook, whisking continuously, until the custard reaches your desired thickness.
For the poached pears
1. Add all the ingredients, except the pears, into a large pot, and bring to a boil. Stir continuously until the sugar has dissolved.
2. Lower the heat to low and gently add the pears to the liquid. Cover with a piece of baking paper and poach for 45 minutes, until the pears are tender. Remove from the liquid and set aside.
3. Bring the liquid in the pot back to the boil, until syrupy and reduced by half.
4. Lower the heat again, pop the pears back into the pot and poach for another 15 minutes, until they have turned a dark red colour. Remove from the liquid and set both aside.
5. Serve the pears with the warm custard and a drizzling of syrup.

Want skin-free custard? Place a piece of cling film over your custard, making sure it touches the surface, to ensure it doesn’t form a skin while you are preparing your pears.

Want to impress your dinner party guests with a fancy but relatively easy to make dessert? Then this delicious baklava recipe is for you!