For Custard

• 1 cup heavy cream
• ½ cup crème fraîche
• 1 cup crumbled blue cheese, divided
• salt & pepper
• 5 large eggs, lightly-beaten
• 2 tbsp minced chives

For Pan-Roasted Pears

• 2 tbsp butter
• salt & pepper
• 2-4 juniper berries
• 2 bay leaves
• 1 tsp sugar

Make Custard

1. Preheat oven to 325° and bring a medium pot of water almost to a boil
2. In the bowl of a mixer, combine the heavy cream, crème fraîche and ½ cup of the blue cheese.  Using the whisk attachment, combine until smooth, and mix in salt and pepper
3. Add eggs to a small bowl and beat lightly.  Slowly add the eggs to the mixer
4. Place 8 ramekins in an oven-proof baking dish. Divide the custard equally into the ramekins and sprinkle the remaining ½ cup of blue cheese into the centers of the custards
5. Gently pour the hot water into the baking dish until it comes halfway up the sides of the ramekins.  Cover lightly with foil; make sure to leave the ends open for steam to escape
6. Bake the custards for 30 minutes, rotating the pan in the oven halfway through. The custards are done when there is no jiggle in the center and they are just beginning to puff

Pan-Roasted Pears

1. Peel pears, slice in half and use a melon baller to remove the seeds. Cut each half into four pieces
2. Start a sauté pan over low heat. Melt butter, then add pears. Toss to coat with the butter and season with salt and pepper
3. Crush juniper berries in your fingers and add to the pan with the bay leaves
4. Allow the pears to cook and brown on the first side, about 5 minutes
5. Flip pears, sprinkle sugar into the pan and cook the second side until brown, about 5 minutes. Remove from heat and set aside

Assemble

1. Allow the custards cool slightly before removing from water bath
2. Custards can be served warm or chilled (refrigerated for a few hours or overnight). To re-warm, place back in a preheated 325º oven for 5-7 minutes. Serve with pear slices atop or to the side