In the heart of autumn, when the air is crisp and the leaves begin to carpet the ground in shades of amber and gold, I often find myself reminiscing about the days spent in my grandmother’s kitchen. The aroma of sweet vanilla mingled with the warm scent of caramelized fruits would waft through the air, drawing family members to the table like moths to a flame. This recipe for Silky Vanilla Bean Pudding with Caramelized Pears not only pays homage to those cherished memories but also brings a touch of gourmet flair to a classic dessert.

This pudding is rich, creamy, and infused with the warm, fragrant notes of real vanilla bean. The caramelized pears add a delightful contrast, with their tender texture and sweet, buttery flavor. Perfect for a cozy evening at home or a gathering with loved ones, this dessert is sure to evoke the warmth of cherished moments.

Ingredients

For the Vanilla Bean Pudding:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 vanilla bean, split and seeds scraped
  • 1 teaspoon pure vanilla extract

For the Caramelized Pears:

  • 2 ripe pears, peeled, cored, and sliced
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

To begin, in a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk together until well blended.

Next, place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and starts to bubble gently. This should take about 5-7 minutes.

In a separate bowl, whisk together the egg yolks. Once the milk mixture is bubbling, slowly ladle a small amount of the hot mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.

Once combined, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, for another 2-3 minutes until the pudding is thick and creamy.

Remove the saucepan from the heat and stir in the scraped vanilla bean seeds, the split vanilla bean pod, and the vanilla extract. Allow the pudding to cool slightly before straining it through a fine-mesh sieve into a bowl to remove the vanilla pod and any lumps. Cover the surface of the pudding with plastic wrap to prevent a skin from forming and refrigerate until chilled, about 2 hours.

While the pudding is chilling, prepare the caramelized pears. In a large skillet, melt the unsalted butter over medium heat. Add the sliced pears, brown sugar, ground cinnamon, lemon juice, and a pinch of salt. Cook, stirring gently, until the pears are tender and caramelized, about 5-7 minutes.

Once the pears are done, remove them from the heat and let them cool slightly.

To serve, spoon the silky vanilla bean pudding into individual serving dishes, top with the warm caramelized pears, and drizzle with any remaining caramel sauce from the skillet.

Enjoy this dessert as a sweet reminder of the comforting moments spent in the kitchen, where love is the key ingredient, and every bite tells a story.