Natas with beer caramelized pears

• Preheat the oven at 375°F.
• Melt butter over medium heat in a pan. Add the pears, the syrup, the beer and the nutmeg then stir well.
• Cook for about 10 minutes until pears are soft and the liquid is almost completely reduced. Stir gently to coat well. Drain the pears and set aside.
• Lightly grease bottom and sides of a 12-cup muffin pan. Roll up the dough and cut into 12 slices. Spread in the bottom and the sides (up to the rim) of each cup.
• Place the egg yolks into a bowl.
• In a small pot, combine the milk and corn starch. Mix thoroughly with a whip until smooth then add beer, sugar and vanilla. Heat at medium temperature for a few minutes, stirring often, until the mixture has thickened a bit. Keep a close eye on it as the consistency changes fast.
• Slowly combine ½ cup of the warm mik mixture with the egg yolks, while whipping gently. The idea is rise the egg temperature without cooking them.
• Lower the heat and incorporate the egg mixture to the rest of the milk in the pot, whipping gently. Remove the vanilla pod and discard.
• Fill the muffin cups up to 1cm from the top of the dough (the mix with expand in the over and fall at cold temperature). Spread the pears at the center of the mix (about ½ teaspoon. per cup). Bake for about 25 minutes or until the dough is golden.
• Remove from the oven and let completely cool down . Gently detach the sides with a knife before unmolding. Decorate with icing sugar.

Can be kept in the refrigerator for a few days in an air-tight container. Just let them sit at room temp for 20 minutes before eating again!