Saffron Poached Pears

Bring the pot of water with the peeled pears and all other ingredients to the boil. Turn down the heat for simmering. Please note to use a small pot so the pears is fully submerge in the liquid.

In the mean time, heat up the milk and sugar in a bowl. Whisk the eggs and slowly add the milk into the egg. Make sure they are not turning into scramble eggs. 

Add the egg mix into a pot and put them on a stove. Turn the heat on and stir the mixture. As soon as you see them thicken up. Remove from the heat and cool.

Once the pears are cooked - use a small knife to check if the knife would cut through easily. Remove the pears and reduce the liquid by cooking them further. 

Serve the pears in room temperature with the juice and custard.