Pear and Speculoos Improvised Verrines

Ingredients

• 1 can of pears in syrup
• 1 packet of speculoos biscuits, roughly crushed
• Liquid caramel, as needed
• 500 g milk
• 6 egg yolks
• 70 g caster sugar
• 1 packet vanilla sugar
• 20 g cornstarch

Preparation

1. Combine the milk, egg yolks, caster sugar, vanilla sugar, and cornstarch in a heated food processor.
2. Cook for 7 minutes at 80°C on speed 3. At the end, blend on turbo for 5 seconds, then leave the custard to cool.
3. Spoon a generous tablespoon of custard into the bottom of each verrine.
4. Cut the pears into cubes and divide them among the glasses, using approximately one pear per serving.
5. Add a generous layer of crushed speculoos biscuits.
6. Finish with a drizzle of liquid caramel and serve.