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 kg Pears - 2
50 g butter - 3
75 g caster sugar - 4
400 g Paris flan filling - 5
300 ml whole milk - 6
80 g liquid cream - 7 80 g caster sugar
- 8
1 vanilla pod - 9
80 g egg ( How to... ) - 10
35 g cornflour - 11 25 g butter
- Total weight: 2,128 grams
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 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 - 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,584 Kcal or 10,819 Kj | 55 gr | 414 gr | 189 gr |
| 129 % | 21 % | 39 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 121 Kcal or 507 Kj | 3 gr | 19 gr | 9 gr |
| 6 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 431 Kcal or 1,805 Kj | 9 gr | 69 gr | 32 gr |
| 22 % | 4 % | 7 % | 5 % |
How much will it cost?
- For 6 people : 8.44 €
- Per person : 1.41 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Pears: You can check-out other recipes which use it, like for example: French Family Cake, Tarte Bourdaloue, Poire Belle Hélène, Apple and pear tart, Creamy plum and pear clafoutis, ... All |
 | Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Caramelised apple custards, Alsatian apple tart, Parisian-style chocolate custard tart, Pear and chocolate Paris puddings, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Peach and verbena feuilleté, Cream of cauliflower soup with smoked haddock , Hot chocolate, Pain perdu, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Sausage mushroom and cheese crumble, Apple and almond gratin, Blackberry and almond fondant tart, Rice and peas, ... 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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