4 firm beurre bosc pears, core removed and quartered
3 tablespoons of brown sugar
270mL coconut cream –not low fat
1 cup a2 milk
5 egg yolks
2 tablespoons of sugar
½ teaspoon of vanilla bean paste
Preheat oven to 200 degrees, put pears and brown sugar in a plastic bag and shake, empty contents on to non-stick baking tray or casserole dish, put in oven and bake for twenty minutes or until soft, combine coconut cream and milk in a saucepan, heat slowly stirring often until hot, put egg yolks, sugar and vanilla bean paste in bowl and whisk for a few minutes, add half of the hot milk mixture into the egg yolk mixture and whisk until combined, pour all of the egg yolk mixture back into the saucepan and heat gently until thickened, do not boil, serve warm custard over the pears.
I forgot to take a picture of the recipe when I made it so the picture is a picture from the internet, not of this recipe.