Blue Corn Pear Muffins
1 CUP BLUE CORN FLOUR
1/2 POUND BUTTER (melted and cooled slightly)
2 EXTRA LARGE EGGS
3/4 CUP WHOLE MILK (or half and half)
2 TSP. VANILLA EXTRACT
2 CUPS SMALL DICED PEARS
Preheat oven to 350 degrees. Using the pan grease, grease the muffin tins well. Sift the dry ingredients into a mixer bowl. Turn on machine to low and the melted butter, add the remaining wet ingredients. Mix until just combined. Fold in the pears. Fill the muffin tin and bake for 20-25 minutes.
1/2 CUP SUGAR
Bring the milk and the vanilla bean to a boil in a large sauce pot. Meanwhile add the yolks to a large mixing bowl with the sugar and the corn starch. Whisk these together until smooth. Once the milk has boiled, temper it into the yolk mixture then add the yolk mixture back to the sauce pot and bring to a boil as quickly as possible. Strain the anglaise into a container and cover with plastic “like skin”. Store it in the refrigerator. Serves 5.