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: December 4th 2019
Keywords for this recipe:FlanCustardPearCaramelBakerTatinFor 6 people, you will need:
- 1
1 kg Pears - 2
50 g butter - 3
75 g caster sugar - 4
300 ml whole milk - 5
80 g liquid cream - 6 80 g caster sugar
- 7
1 vanilla pod - 8
80 g egg ( How to... ) - 9
35 g cornflour - 10 25 g butter
- Total weight: 1,728 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 26 min. | 56 min. | 1 hour 22 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 kg Pears, cut into quarters and remove the core.Cut into small pieces.
Stage 2 - 4 min.
Melt 50 g butter in a large frying pan on high heat, then add 75 g 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 - 7 min.
Prepare the custard filling
Put 300 ml whole milk, 80 g liquid cream and the inside of 1 vanilla pod into a pan on medium heat.Bring to the boil, then take off the heat, cover and leave to one side.
Stage 6 - 3 min.
Put 80 g caster sugar and 80 g egg into a bowl and mix thoroughly.
Stage 7 - 2 min.
Add 35 g cornflour, mix this in, pour in the hot milk and mix again.
Stage 8 - 2 min.
Pour the mixture back into the milk pan (after washing this out) though a fine strainer to remove any bits.
Stage 9 - 5 min.
Put the pan back on low heat to thicken, stirring constantly.
There is no need for the custard to come back to the boil as it only needs to thicken slightly.
There is no need for the custard to come back to the boil as it only needs to thicken slightly.
Stage 10 - 2 min.
Stage 11 - 3 min.
Divide the diced pears between the buttered ramekins.
Stage 12 - 3 min.
Cover with the custard.
Stage 13 - 25 min.
Bake for 20 to 25 minutes.
Stage 14
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,456 Kcal or 10,283 Kj | 35 gr | 334 gr | 109 gr |
| 123 % | 13 % | 31 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 142 Kcal or 595 Kj | 2 gr | 19 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 409 Kcal or 1,712 Kj | 6 gr | 56 gr | 18 gr |
| 20 % | 2 % | 5 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Pears: You can check-out other recipes which use it, like for example: Sautéed pears with custard and orange syrup , French Family Cake, Pears in red wine with blackcurrant , Pear sorbet, Pear, grapefruit and pistachio tart, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Chocolate and vanilla crème brûlée, Caramel semolina pudding with raisins, Pistachio confectioner's custard, Creamy plum and pear clafoutis, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Creamy spinach and potato gratin, Rice and peas, Sauce Normande (for fish), Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Brownies, Chestnut cake, Vegetable clafoutis, Génoise (Genoa sponge), Crème caramel, ... 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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