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 6 people, you will need:
- 1
1 litre Pears - 2
51.6 ml butter - 3
75 ml caster sugar - 4
400 ml Paris flan filling - 5
300 ml whole milk - 6
80 ml liquid cream - 7 80 ml caster sugar
- 8
1 vanilla pod - 9
80 ml egg - 10
33.95 ml cornflour - 11 25.8 ml 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 1 litre Pears, cut into quarters and remove the core.Cut into small pieces.
Stage 2 - 4 min.
Melt 51.6 ml butter in a large frying pan on high heat, then add 75 ml 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 |
| 2,382 Kcal or 9,973 Kj | 40 gr | 411 gr | 179 gr |
| 119 % | 15 % | 39 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 130 Kcal or 544 Kj | 2 gr | 23 gr | 10 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 397 Kcal or 1,662 Kj | 7 gr | 69 gr | 30 gr |
| 20 % | 3 % | 6 % | 5 % |
How much will it cost?
- For 6 people : 7.69 €
- Per person : 1.28 €
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: Pear and lime meringue pie, Pear and chocolate tart with a hint of mint, Fruit salad, Pear and chocolate Paris puddings, Pears in red wine with blackcurrant , ... All |
 | Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Pistachio custard tart, Alsatian apple tart, French custard tart, Black sesame flan, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Creamy polenta with green asparagus, Hearty potato and ham gratin, Gratin Dauphinois, Mint and chocolate cream, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Broccoli savoury custard, Endive and beer soup, Apricot fool, Chantilly cream, Gratin of Endives with Mont d'Or, ... 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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