Pear, Caramel and Almonds Crunch Verrines

Instructions

1. 1

   In a saucepan or in the microwave oven, heat the milk and cream. Set aside.

2. 2

   In another saucepan, combine the sugar and flour. Add the whole eggs and egg yolks and whisk until the mixture is smooth. Gradually whisk in the hot cream mixture. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat once it first boils. Add the vanilla. Transfer to a bowl, place plastic wrap directly on the surface of the hot custard. Cool and refrigerate for about 2 hours or until chilled.