1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Caramelized pear custard tart

Name: Caramelized pear custard tart
Prep time: 19 min
Cook time: 44 min
Total time: 1 h 3 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg Pears; 50 g butter; 75 g caster sugar; 400 g paris flan filling; 300 ml whole milk; 80 g liquid cream; 80 g caster sugar; 1 vanilla pod; 80 g egg; 35 g cornflour; 25 g butter

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.

82 K 2× 4.2/5 (5 reviews)

1 hour 3 min. difficulté

Easy

8.05 €

6 people

11 Ingredients

Last modified on: July 13^th 2022

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: 2,130 grams

Times for this recipe

Preparation: 20 min.

Cooking: 45 min.

All in all: 1 hour 3 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.

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.

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.

Prepare 400 g paris flan filling.

Preheat the oven to 390°F (200°C).

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	240 RDI=90 %	1,180 RDI=110 %	860 RDI=130 %	3,610 RDI=180 %	15,120 RDI: 180 %
Per 100 g	10 RDI=4 %	60 RDI=5 %	40 RDI=6 %	170 RDI=8 %	710 RDI: 8 %
Per person	40 RDI=20 %	200 RDI=20 %	140 RDI=20 %	600 RDI=30 %	2,520 RDI: 30 %

Possible allergens in this recipe: milk, egg, Nuts

How much will it cost?

For 6 people : 8.05 €
Per person : 1.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025316 K 24.5 3 hours 8 min.

Nanou's chocolate cake

A moist melting cake, very very chocolaty...

June 22^th 2013298 K4.6 1 hour 45 min.

Express apple tart

A fine apple tart, very quick to make.

April 8^th 2020383 K 24.6 55 min.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

February 21^th 2011262 K 24.2 1 hour 7 min.

Belle-helene in a glass

It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .

February 21^th 2011272 K3.8 1 hour 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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 10^th 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 10^th 2020 at 10:22 n° 1

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.