Sticky pear vanilla pudding

Craving for vanilla pudding for a whole week. This is not hard to make pudding. You only need a few basic ingredients. They can be found in your pantry and fridge.

Google: “Bosc (pronounced BAHsk) pears stand out in a crowd for many reasons. Their long, curved stem and elegant elongated neck that widens gradually to a full rounded base creates a silhouette that is unique among pears. Bosc are also unique for their colour: a warm cinnamon brown with russeting over the surface of the skin.”

“Russeting is a natural appearance for Bosc. The russeting may cover the entire surface of the pear or it may just be seen over a small portion of the skin. In either case, the quality of the fruit is not affected. In fact, many artists feature the russeted Bosc pear in their paintings, drawings, and photography because of the natural beauty it imparts. Bosc pears are sweeter and more flavorful earlier in the ripening process than other pear varieties. As a result, the complex flavor, honey-sweetness, and juiciness of Bosc can be enjoyed before their flesh has fully softened.”

“Bosc pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavour is less likely to be overwhelmed by the use of strong spices like cinnamon, clove or nutmeg. Of course, they are also excellent for fresh eating, particularly by those who prefer a firm texture.”

As I love to create and explore the combination of food, flavour and method. I have come out with caramel sauce to go with it. I love it so I am sharing it with you. Let’s begin!!!


Vanilla pudding

250 ml skim milk
160 g castor sugar
1/2 Tbs butter
2 Tsp lime juice
2 Tsp vanilla extract

Pear caramel sauce

2 pears, cored, sliced
180 g light brown sugar
60 ml water
115 g unsalted butter
60 ml thickened cream
1 Tsp vanilla extract
pinch of pink salt


parsley (OPT)


Make the caramel sauce

In a large pot, add sugar and water cook over medium heat until sugar dissolves; about 5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.

Increase heat to medium high, add pears and cook pears and sauce, swirling the pan occasionally, until it is amber coloured; about 8 minutes. Now add butter, it will bubble and sputter, lightly stir to melt, do not scrape the sides of the pan.

Once butter melted, remove from the heat and add vanilla, cream and salt. It will bubble again but will calm quickly. Stir to combine. Let cool before using or transferring to a jar and refrigerate for storage.

Make vanilla pudding

Heat milk in a pot over medium heat. Cook, stirring frequently, until the milk starts to bubble around the edges. While stirring, slowly pour the sugar into hot milk. Stir until the sugar dissolves.

Cook, stirring constantly, until pudding begins to thicken. Do not let the pudding boil. When the pudding is thick, stir in butter for 1 minutes then remove it from the heat and add vanilla and juice. Stir until butter is incorporated.

Pour the pudding into individual serving dishes. Cover dishes with cling wrap touching it and when cool slightly place in fridge until well chilled overnight. The pudding will thicken the longer it is chills.

Next day warm up a bit the caramel sauce with pears to room temperature. Then spoon over the pudding; remove the cling wraps and garnish wish parley (OPT). Enjoy!!!!

Note: you can just decorate pudding with any fruits. You don’t have to make caramel sauce instead make coulis with fruits. You can use the caramel sauce for other things like add to savoury dishes.



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