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Apricot Custard Pears with Muesli Toffee

Serves 4


  • 1/2 cup sugar
  • 2 tablespoons water
  • 2 tablespoons toasted muesli
  • 1/4 cup custard powder
  • 1/4 cup apricot jam or marmalade
  • 2 cups Australian skim milk
  • 8 poached or canned pear halves, drained
Download Recipe (PDF)


  1. 1. Heat sugar and water together, boiling until the syrup forms a dark toffee. Remove from heat and quickly stir through muesli. Pour onto a baking tray lined with greaseproof paper and allow to cool. Once cool, smash toffee into fine pieces.
    2. Blend custard powder and apricot jam to a paste with a little of the milk. Place in a saucepan with remaining milk and heat, whisking constantly, until thickened.
    3. Divide pear halves equally into 4 individual ramekins. Top each with warm custard and finish with a sprinkling of muesli toffee.


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