Caramelized pear custard tart


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.
33K 2 1 5
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Last modified on: December 4th 2019

Keywords for this recipe:FlanCustardPearCaramelBakerTatin
For 3 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
26 min.56 min.1 hour 22 min.
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Step by step recipe


Stage 1 - 10 min.
Caramelized pear custard tart : Photo of step #1

Prepare the pears

Peel 500 g Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.
Caramelized pear custard tart : Photo of step #2
Melt 25 g butter in a large frying pan on high heat, then add 38 g caster sugar.

Stage 3 - 1 min.
Caramelized pear custard tart : Photo of step #3
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.

Stage 4 - 15 min.
Caramelized pear custard tart : Photo of step #4
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.
Caramelized pear custard tart : Photo of step #5

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.
Caramelized pear custard tart : Photo of step #6
Put 40 g caster sugar and 40 g egg into a bowl and mix thoroughly.

Stage 7 - 2 min.
Caramelized pear custard tart : Photo of step #7
Add 18 g cornflour, mix this in, pour in the hot milk and mix again.

Stage 8 - 2 min.
Caramelized pear custard tart : Photo of step #8
Pour the mixture back into the milk pan (after washing this out) though a fine strainer to remove any bits.

Stage 9 - 5 min.
Caramelized pear custard tart : Photo of step #9
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.

Stage 10 - 2 min.
Caramelized pear custard tart : Photo of step #10
Finish by adding 13 g butter and give a brief blitz with a blender for a smooth, creamy texture.

Preheat the oven to 390°F (200°C)

Stage 11 - 3 min.
Caramelized pear custard tart : Photo of step #11
Divide the diced pears between the buttered ramekins.

Stage 12 - 3 min.
Caramelized pear custard tart : Photo of step #12
Cover with the custard.

Stage 13 - 25 min.
Caramelized pear custard tart : Photo of step #13
Bake for 20 to 25 minutes.

Stage 14
Caramelized pear custard tart : Photo of step #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 valueProteins CarbohydratesFats
1,235 Kcal or 5,171 Kj18 gr168 gr55 gr
62 %7 %16 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
143 Kcal or 599 Kj2 gr19 gr6 gr
7 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
412 Kcal or 1,725 Kj6 gr56 gr18 gr
21 %2 %5 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 3 people : 2.91 €
  • Per person : 0.97 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
PearsPears: 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 milkWhole 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 creamLiquid 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
EggEgg: 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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