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 3 people, you will need:
- 1
500 g Pears - 2
25 g butter - 3
38 g caster sugar - 4
150 ml whole milk - 5
40 g liquid cream - 6 40 g caster sugar
- 7
½ vanilla pod - 8
40 g egg ( How to... ) - 9
18 g cornflour - 10 13 g butter
- Total weight: 866 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 500 g Pears, cut into quarters and remove the core.Cut into small pieces.
Stage 2 - 4 min.
Melt 25 g butter in a large frying pan on high heat, then add 38 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 150 ml whole milk, 40 g liquid cream and the inside of ½ 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 40 g caster sugar and 40 g egg into a bowl and mix thoroughly.
Stage 7 - 2 min.
Add 18 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 |
| 1,235 Kcal or 5,171 Kj | 18 gr | 168 gr | 55 gr |
| 62 % | 7 % | 16 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 143 Kcal or 599 Kj | 2 gr | 19 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 412 Kcal or 1,725 Kj | 6 gr | 56 gr | 18 gr |
| 21 % | 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: Pear sorbet, Pear verbena tarts, Pear compote , Fresh fruit in sabayon, Dijonnaise pear cake, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Bourguignon potatoes , Celeriac soup with mustard, Milk rolls, Naan, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Chocolate mousse with hazelnuts, Eggs en Cocotte à la Française, French toast "cordon bleu", Toffee apple upside-down cake, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Little Christmas biscuits, Oaty walnut cake , Piedmont pyramids, Apple Batter Puddings, ... 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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