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Pear, Blueberry and Pecan Crumble Custard Cups

Pear, Blueberry and Pecan Crumble Custard Cups

  • Cooking Time
    1hr 20min
  • Difficulty
  • Serves

Recipe by Angie Boyd


• 250ml Milk
• 3 Egg yolks
• 15g Flour
• 40g Selati Castor sugar
• 1 Cinnamon stick

Pear and blueberry compote:
• 4 Packham or Forelle Pears
• 100g Blueberries
• 60ml Butter
• 60ml Port
• 125ml Selati Plantation sugar
• 5ml Vanilla essence
• 1 Lemon, grated zest and juice

Pecan crumble:
• 125g Cake Flour
• 30ml Pecans, chopped
• 30ml Dessicated coconut
• 5ml Cinnamon
• Pinch Baking powder
• 60ml Selati Muscavado sugar
• 100g Butter


• Place the milk and cinnamon in a saucepan and bring to the boil (scald). Remove from the heat and allow to stand for 3 minutes and then remove cinnamon.
• In a bowl, whisk the yolks, sugar and then flour together until thick.
• Pour a little of the hot milk into the egg mix and whisk together.
• Return the mixture to the saucepan and cook over a medium to high heat, stirring gently with a whisk, until thickened.
• Remove from the heat.
• Cover with clingfilm while cooling to prevent a skin from forming.

Pear and blueberry compote:
• Peel, core and cut the pears into small pieces.
• In a large sauté pan, melt the butter. Add the chopped pears and stir to coat.
• Cook the pears over a medium heat for 10 minutes. Add the port and lemon juice and continue cooking for another 5-10 minutes or until the pears are starting to soften. If the mixture is a little dry, add a little water as necessary to allow the pears to soften. Add the blueberries and stir.
• Add the sugar and zest and cook until the pears are soft, and the liquid has reduced.
• Add the vanilla and set aside.

Pecan crumble:
• Place all the dry ingredients into a large bowl and stir to mix.
• Rub the butter into the dry ingredients until it resembles breadcrumbs. OR pulse in the food processor.
• Place the mixture onto a baking parchment- lined baking tray and bake at 160ºC until toasted and golden. Stir occasionally to toast evenly.

To assemble:
• In serving glasses: Place a spoonful of custard into the bottom of each glass.
• Spoon a quarter of the fruit compote into each glass on top of the custard.
• Sprinkle the toasted crumble over the compote and serve.