Easy Roasted Pear and Maple Crème Pâtissière Parfait Easy Roasted Pear and Maple Crème Pâtissière Parfait This parfait recipe is layer after layer of pure deliciousness. It’s a simple and light treat, combining the subtle, light sweetness of pears with heavy and distinct maple syrup. Make sure that you always have an extra spoon prepared before digging into this recipe, as this is the kind of treat that is made to be shared. Categories: Puddings, Mousses & Custards Yields 4 servings Prep Time 30 minutes (1 hour chilling time) Cook Time 25 minutes Ingredients For the Roasted Pears: 4 large bosc or anjou pears, cored and cut into ¾ inch (2 cm) pieces 3 tbsp (42 g) unsalted butter, melted ¼ cup (50 g) Redpath® Granulated Sugar 2 tbsp (30 ml) balsamic or red wine vinegar ¼ tsp (2 g) salt ¼ tsp (1 g) ground ginger ⅛ tsp (1 g) ground nutmeg For the Maple Crème Pâtissière: 2 cups (480 ml) whole milk ¼ cup (60 ml) maple syrup ½ cup (100 g) Redpath® Granulated Sugar ¼ cup (34 g) cornstarch 1 large egg 3 large egg yolks ½ tsp (3 g) salt 2 tbsp (28 g) unsalted butter ½ tsp (5 ml) vanilla extract To assemble: ½ cup (54 g) sliced toasted almonds 4 ¾ cup (180 ml) glass dishes Instructions For the Roasted Pears: Preheat oven to 400°F (200°C). Place all ingredients in a large bowl and toss well to combine. Spread on a large-rimmed baking sheet and roast; 20 minutes. Image Remove and allow to cool. Image For the Maple Crème Pâtissière: In a large bowl, whisk together the Redpath® Granulated Sugar and cornstarch. Add the egg, egg yolks, vanilla and salt and whisk until well-combined. Image Image In a medium-sized, heavy-bottomed pot, combine the milk and maple syrup. Set over medium heat and heat until milk is steaming. Whisking continuously, slowly ladle the hot milk into the egg mixture until all the milk is incorporated. Return mixture to the pot and place back over medium heat. Bring to a boil and cook, stirring, for 3 minutes. Image Image Press mixture through a fine mesh strainer and whisk in the butter and vanilla. Place a piece of plastic wrap directly on the surface of the custard and chill in the refrigerator; at least 1 hour. Image Image To assemble the Roasted Pear and Maple Crème Pâtissière Parfait: Spoon about ⅓ cup (80 millilitres) of maple crème pâtissière into the bottom of each glass. Place a heaping tablespoon of roasted pears and a tablespoon of toasted almonds on top of the maple crème pâtissière; repeat layers once more. Chill, covered, until ready to serve. Image CHEF'S TIPS When it comes to choosing pears, choose ones that are slightly firm. If they’re soft or overripe, they will not be able to hold their shape after roasting. Add a couple layers of leftover cake, or cookies, to turn these parfaits into delicious trifles! More Puddings, Custards & Mousses Recipes No-Bake Pineapple Cheesecake Jars White Chocolate Matcha Mousse Apple Bread Pudding Classic Butterscotch Pudding Lemon Curd (Repurposed 3 Ways) Springtime Dirt Pudding Salted Dark Chocolate Crème Brûlée Sweet Golden Kugel Holiday Cranberry Cranachan Campfire Bananas Foster