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Gently heat the double cream, vanilla and soya milk in a sauce pan. Dust with cinnamon.
Whisk together the egg yolks and sugar.
Remove the cream from the heat when it begins to boil. Stir well.
Whisk the hot cream into the eggs and strain twice.
Pour a little cream into the pie crust.
Top with half of the pear and raspberries.
Top with some more cream.
Top with the remaining pear.
Dust with more cinnamon.
Bake at 140'c for an hour. Leave to cool and set then top with the remaining raspberries and serve.