Caramelized pear custard tart
You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example.
Here is a delicious version with caramelized pears.
Here is a delicious version with caramelized pears.
Last modified on: July 13th 2022
Keywords for this recipe:For 3 people, you will need:
- 1
2 cups + 2 tablespoons Pears - 2
2 tablespoons butter - 3
2 ½ tablespoons caster sugar - 4
1 cup Paris flan filling - 5
2⁄3 cup whole milk - 6
3 tablespoons liquid cream - 7 3 tablespoons caster sugar
- 8
½ vanilla pod - 9
3 tablespoons egg ( How to... ) - 10
1 tablespoon cornflour - 11 1 tablespoon butter
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 44 min. | 1 hour 3 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Prepare the pears
Peel 2 cups + 2 tablespoons Pears, cut into quarters and remove the core.Cut into small pieces.
Stage 2 - 4 min.
Melt 2 tablespoons butter in a large frying pan on high heat, then add 2 ½ tablespoons caster sugar.
Stage 3 - 1 min.
When this is well mixed, add the diced pears.
Mix briefly, then leave to caramelize on high heat.
Note: You will notice that the pears give off quite a lot of juice as they cook, which slows down the caramelization.
Mix briefly, then leave to caramelize on high heat.
Note: You will notice that the pears give off quite a lot of juice as they cook, which slows down the caramelization.
Stage 4 - 15 min.
Stir from time to time so that the pears colour evenly. Take off the heat as soon as they are nicely coloured.
Stage 5 - 2 min.
Stage 6 - 3 min.
Divide the diced pears between the buttered ramekins.
Stage 7 - 3 min.
Cover with the custard.
Stage 8 - 25 min.
Bake for 20 to 25 minutes.
Stage 9
Enjoy either warm or cold.
Remarks
This recipe can easily be varied with other fruit (apples, plums, etc.). You can also add toasted nuts or a little granola.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,297 Kcal or 5,430 Kj | 28 gr | 212 gr | 95 gr |
| 65 % | 11 % | 20 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 122 Kcal or 511 Kj | 3 gr | 20 gr | 9 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 432 Kcal or 1,809 Kj | 9 gr | 71 gr | 32 gr |
| 22 % | 4 % | 7 % | 5 % |
How much will it cost?
- For 3 people : 4.01 €
- Per person : 1.34 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Pears: You can check-out other recipes which use it, like for example: Fruit salad, Apple and pear tart, Dijonnaise pear cake, Pear, grapefruit and pistachio tart, Pear tart with almond cream, ... All |
 | Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Caramelised apple custards, French custard tart, Black sesame flan, Pistachio custard tart, Verbena flan, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Rice pudding with chestnuts and poached pears, Bourguignon potatoes , Mousse with two chocolates, Parmesan cauliflower cheese, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Moist chocolate cake, Meatballs, Cramique, Sushi, ... All |
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Your 2 comments or questions on this recipe
- You can use all-purpose flour instead of cornflour, that was what chefs and pastry use in the past, you may need to cook a bit longer, just check carefully the consistency.Posted by jh may 10th 2020 at 11:07 (n° 2)
- This looks delicious! I am in Russia, and I am not sure about being able to obtain cornflour. Would it alter the consistency of the custard if I were to use just regular all-purpose flour? Thank you :)Posted by Lori may 10th 2020 at 10:22 (n° 1)
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