Description
You like pears and gingerbread? Then you will love these pear custard parfaits with gingerbread crumble – a perfect snack or dessert for the Holidays!
Ingredients
Scale
Pear Custard
- 1 large, ripe pear (330–350 g)*
- 1/2 cup coconut milk from a can
- 2 tbsp cornstarch
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Gingerbread Crumble
- 70 g dried figs (4–5 figs)
- 45 g walnuts
- 1 tbsp rolled oats
- 40 g (blanched) almonds
- 1 pinch of salt
For garnish
- vegan chocoate, grated
- pomegranate seeds
Instructions
- Wash and deseed the pear. Blend with the other custard ingredients.
- Transfer the custard into a pot and bring to a boil. Let it simmer until it thickens a bit and don’t forget to stir. Take it off the stove and cover the custard with plastic wrap so that the custard won’t come in contact with air.
- Let the pot cool down a bit before moving it into the fridge.
- In the meantime, add the ingredients for the crumble to a food processor and process until crumbly but sticky consistency is reached. (TIPP: Roast the almonds dry in a pan for extra flavor!).
- Right before seving layer the crumble and the custard in four glasses and garnish with chocolate.
- The custard keeps up to two days in the fridge. It might get a little brown but that’s ok. Simply stir it before serving. Store the custard and the crumble seperately, otherwise the crumble will get mushy.
Notes
*use sweet and soft pears for this recipe. Hard ones tend to be a little less sweet and also harder to blend.
- Prep Time: 5 minutes
- Cook Time: 15 minutes