Detailed step-by-step description of how to cook the dish "Stirred custard with orange and vanilla poached pears". Try it by all means
- Scrape seeds from centre of each vanilla bean half. Place milk, cream, vanilla seeds and bean halves in a saucepan. Bring to the boil, stirring, over medium heat.
- Strain milk mixture into a large jug. Discard vanilla bean halves.
- Meanwhile, whisk sugar and egg yolks together in a large bowl until thick and creamy. Gradually whisk in hot milk mixture.
- Return custard mixture to pan. Place over low heat. Cook, stirring with a wooden spoon, for 7 minutes or until mixture is thick enough to coat the back of the spoon.
- Pour mixture through a fine strainer into a bowl. Place ice and cold water in a larger bowl until one-third full. Stand bowl of custard in iced water. Stir frequently, for 10 minutes or until mixture cools (this stops custard cooking, and 'splitting' on cooling).
- Cover custard surface with plastic wrap (to prevent custard from forming a skin). Refrigerate until cold (see note).
- Make orange and vanilla poached pears: Heat 4 cups cold water, sugar, vanilla bean, orange rind and cinnamon in a saucepan over medium heat. Add pears. Simmer for 20 minutes or until pears are just tender. Allow pears to cool in syrup. Remove with a slotted spoon. Divide pears between serving bowls. Spoon over custard and serve.
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