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2 cups whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 teaspoons powdered gelatin
2 medium ripe pears, such as Bartlett or Bosc, peeled, cored and diced (or unsweetened canned pears, diced)
1 tablespoon sugar
Mint sprigs for garnish
In a medium saucepan, heat milk, sugar and vanilla until just simmering; immediately remove from heat. Sprinkle gelatin over milk mixture, then whisk gently until gelatin is dissolved, about 1 minute. Pour into 4 dessert cups or molds. Refrigerate for 2 hours, or until set. (For a faster setting time, custards can be placed in the freezer for 45 minutes instead.)
After the custards have chilled, toss the pears with the remaining tablespoon of sugar and spoon an equal amount over each custard. Garnish with mint and serve immediately.