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Pear and verbena flan

Name: Pear and verbena flan
Prep time: 1 h 42 min
Cook time: 1 h 30 min
Total time: 3 h 12 min
Yield: 1 piece
Cuisine: French
Ingredients: 500 g milk; 2 handfuls Verbena; 300 g shortcrust pastry (pâte brisée); 3 Pears; ½ lemon; 20 g butter; 3 tablespoons brown sugar; ½ vanilla pod; 900 g paris flan filling

A flan with a delicious verbena flavor, containing slices of pears sautéed with vanilla.

148

Duration

3 hours 15 min.

Difficulty

Easy

Last modified on: November 8^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 piece, you will need:

1 500 g milk
2 2 handfuls Verbena
3 300 g shortcrust pastry (pâte brisée)
4 3 Pears
5 ½ lemon
6 20 g butter
7 3 tablespoons brown sugar
8 ½ vanilla pod
9 900 g paris flan filling
Total weight: 2,365 grams

Times for this recipe

Preparation

1 hour 15 min.

Resting

30 min.

Cooking

1 hour 30 min.

All in all

3 hours 15 min.

Preparation 1 hour 15 min.

Resting 30 min.

Cooking 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

The Verbena Flan Maker

Pour 500 g milk into a saucepan, add 2 handfuls Verbena, place over low heat, and bring to a simmer.

Stage 2 - ⌛ 3 min.

Blend the contents of the saucepan...

Stage 3 - ⌛ 10 min.

...cover and let stand for 30 minutes.

Stage 4 - ⌛ 2 min.

After this time, pour the milk—now infused with verbena—through a fine-mesh strainer.

Squeeze the verbena well to extract all its flavor, then discard it.

Stage 5 - ⌛ 30 min.

Using the verbena milk, prepare " 900 g paris flan filling " and set it aside, covered.

Stage 6 - ⌛ 5 min.

The pastry crust

Roll out the dough 300 g shortcrust pastry (pâte brisée).

Stage 7 - ⌛ 2 min.

Cut out a circle of dough 22 cm (8.7 inches) in diameter, and place it in the bottom of a tart pan of the same diameter, which is set on a sheet of parchment paper placed on a baking sheet.

Stage 8 - ⌛ 20 min.

Using the remaining dough, cut out 2 strips for the edges of the pan, and seal the edges to the bottom by pressing down at the seam with your fingers.

Place the baking sheet in the freezer for 15 minutes.

Stage 9 - ⌛ 3 min.

Preheat your oven to 180°C (360°F).

Fill the pan with lentils or ceramic beads and bake for 30 minutes...

Stage 10 - ⌛ 30 min.

...to pre-bake the crust.

Remove the lentils from the oven.

Stage 11 - ⌛ 10 min.

Vanilla Pears

Peel 3 Pears, cut them into 8 pieces lengthwise (into quarters, which you’ll then cut in half), remove the cores, and place them in a bowl.

Drizzle them with the juice from ½ lemon, then toss to coat.

Stage 12 - ⌛ 4 min.

In a skillet over high heat, melt 20 g butter, and when it's nice and frothy, add the pear wedges and the lemon juice.

Stage 13 - ⌛ 1 min.

Next, add 3 tablespoons brown sugar and ½ vanilla pod, scrape their contents into the pan, and continue cooking...

Stage 14 - ⌛ 10 min.

... until the pears are tender and slightly browned.

Stage 15 - ⌛ 1 min.

Put them in a bowl.

Stage 16 - ⌛ 2 min.

Assembling the flan

Pour half of the vanilla flan mixture into the pastry crust.

Stage 17 - ⌛ 5 min.

Arrange the pear wedges over the mixture (set aside a few, if desired, for garnishing the top).

Stage 18 - ⌛ 2 min.

Pour in the rest of the verbena flan mixture.

Stage 19 - ⌛ 2 min.

You can garnish it with a few pear wedges if you like.

Stage 20 - ⌛ 40 min.

Bake for 40 minutes.

Let it cool completely before serving—ideally overnight in the fridge.

Remarks

As always with flans, you can use any type of dough you like—shortcrust, as shown here, but also sweet shortbread or puff pastry.

You can also flambé the pears with pear liqueur in step 14.

Keeping: 1 or 2 days in the refrigerator, covered with plastic wrap.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	27 g RDI=43 %	135 g RDI=51 %	112 g RDI=154 %	213 kcal RDI=11 %	896 kJ RDI=11 %
Whole recipe	657 g RDI=1,012 %	3,206 g RDI=1,210 %	2,664 g RDI=3,651 %	5,058 kcal RDI=253 %	21,180 kJ RDI=253 %