Pear Custard

On our last Azure Standard order we had ordered 25 pounds of organic pears. That’s a lot of pears. We love them though and it’s really fun creating recipes with them, or just adding them to meals. They are so nice in fall salads, cooked in butter and cinnamon for a breakfast side, or just grabbing one with some cheese for a snack. We don’t have a pressure canner yet, I’m looking at this one, so I had to get really creative on how to use them. Our freezer is fairly full as well. Last year we ordered the same amount of pears and this pear custard recipe I made on repeat until the pears were gone. It’s really delicious along with a glass of raw milk.

We love to get our sustainable and organic groceries, low-tox household products, and other supplies through Azure Standard. We love the company’s ethics and values. Check to see if there is an Azure Standard food drop near you. The company provides its products like a co-op through food drops in different locations. A large truck comes with all the orders in that particular area one day each month. Each drop has a director or coordinator. You are not required to order every month and there is not a membership fee. Go through our link here and use the code: NEW15 to save 15% off of your first order of $100 or more not including shipping.

Ingredients:

6-8 Ripe Organic Pears, peeled and sliced

8 Eggs (preferable from pastured hens)

1 Cup Sheep, Goat, or Greek Yogurt

1 Cup Organic Coconut Sugar

2 Tbsp Organic Vanilla Extract

1/2 Gluten Free or Einkorn Flour

1 Tsp Ground Ceylon Cinnamon

1 Tsp Organic Ground Cardamom

1/2 Tsp Sea Salt

OPTIONAL: 2 Scoops Perfect Supplements Collagen Powder (Use the code KHWPerfect10 to save 10% on any Perfect Supplements product)

Directions:

Pre-heat the oven to 350 degrees. Grease a dish with butter or ghee. Put the peeled and sliced pears in the bottom. Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard blend over the pears. Bake for 35-45 minutes until the center is not jiggly and the pie custard is golden brown. Cool completely and chill in the fridge a few hours before serving.

I grabbed a couple of extra pears, they were really small, but it was a good thing I did because there were a few inedible spots in a few of the pears.

Peel and sliced the pears fairly thin. Don’t do what I did and forget to peel the pears before slicing them. It’s much less work to peel first, then slice.

I used grass fed butter to grease the dish and simply laid the pairs on top. I am using an 8×8 glass dish here. A pie plate would also work. This recipe can easily be doubled.

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