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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.

76 K 2× 4.2/5 (5 reviews)

1 hour 3 min. difficulté

Easy

8.05 €

18 people

11 Ingredients

Last modified on: July 13^th 2022

For this recipe: I want to make it (663×) I made it (605×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 18 people, you will need:

1 3 kgs Pears
2 150 g butter
3 225 g caster sugar
4 1 kg 200 g paris flan filling
5 900 ml whole milk
6 240 g liquid cream
7 240 g caster sugar
8 3 vanillas pod
9 240 g egg ( How to... )
10 105 g cornflour
11 75 g butter
Total weight: 6,385 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 3 kgs Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.

Melt 150 g butter in a large frying pan on high heat, then add 225 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 1 kg 200 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	710 RDI=270 %	3,530 RDI=330 %	2,580 RDI=390 %	10,840 RDI=540 %	45,370 RDI: 540 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg, Nuts

How much will it cost?

For 18 people : 24.05 €
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.

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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

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