Warm Spiced Pear and Ginger Crumble with Vanilla Bean Custard

Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Peel, core, and slice 6 large pears into 1/2-inch thick slices. Place in a large bowl and toss with 2 tablespoons of lemon juice.

In a small bowl, mix 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1 tablespoon grated fresh ginger, and 2 tablespoons cornstarch.

Add the spice mixture to the pears and toss gently until evenly coated. Transfer to the prepared baking dish.

For the crumble topping, combine 1 cup all-purpose flour, 3/4 cup rolled oats, 1/2 cup light brown sugar, 1/4 cup finely chopped crystallized ginger, and 1/4 teaspoon salt in a medium bowl.

Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

Sprinkle the crumble topping evenly over the pear mixture. Bake for 35-40 minutes until the topping is golden brown and the pear filling is bubbling around the edges.

While the crumble is baking, prepare the vanilla bean custard. Split 1 vanilla bean lengthwise and scrape out the seeds with the back of a knife.

In a medium saucepan, combine 2 cups whole milk, 1/2 cup heavy cream, vanilla bean seeds, and the empty vanilla bean pod. Heat over medium heat until steaming but not boiling, then remove from heat and let steep for 10 minutes. Remove the vanilla bean pod.

In a medium bowl, whisk together 5 egg yolks, 1/3 cup granulated sugar, and 2 tablespoons cornstarch until pale and thick.

Gradually whisk about 1/2 cup of the warm milk mixture into the egg mixture to temper the eggs. Then slowly whisk the egg mixture back into the remaining milk in the saucepan.

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let cool slightly.

Allow the crumble to cool for 15 minutes before serving. Serve warm with the vanilla bean custard poured over the top.