Vanilla and pear pudding - Venetian homecooking recipe

I had some vanilla beans and wanted to prepare a dessert with it, wanted to make a pudding but looked for a lighter version without eggs, but all of the recipes I found used plenty of butter! So, I decided to create one, which by the way is also gluten-free! Family tested and approved!

For 6 persons:

• 1/2 l milk
• 200cc UHT milk cream
• 1 vanilla bean
• 2 tbsp corn starch
• 7 tbsp brown sugar + some to sparkle
• 1 pear

Peel the pear, cut it into quarters and steam-cook it for 10 minutes. In a pot, mix the starch and sugar with a spoon, then add milk little by little, mixing with a whisk, to avoid lumps. Add the cream at the end and stir well. Warm the mixture on low fire, cut the vanilla bean and add it to the cream. Let it cook, always stirring, and boil for a few minutes, until you feel the pudding is creamy. Remove the vanilla bean. Chop the pear into cubes and divide them equally into each cup (I actually prepared 4 with pear and 2 without – liked them both!), cover them with the cream, let it refrigerate for at least 4 hours. When serving, spark each portion with brown sugar and put it under the grill to caramelize. Serve hot !