Winter Citrus and Pear Custard Bowl

Heat the custard in a small pot over low heat for 3 minutes, stirring often, then divide between two bowls.

Slice the pear into thin wedges and cook in the butter in a pan over medium heat for 4 minutes until golden-brown and soft.

Peel the orange and separate it into segments, removing any white skin.

In a small bowl, mix the honey, lemon juice, and salt together.

Put the chopped walnuts in a dry pan and cook over medium heat for 3 minutes until golden-brown.

Arrange the cooked pear slices and orange segments on top of the custard in each bowl.

Scatter the pomegranate seeds and toasted walnuts on top, then drizzle with the honey mixture.