1,516 easy and fully explained recipes, with +66K photos and 78 videos

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 €

6 people

11 Ingredients

Last modified on: July 13^th 2022

For this recipe: I want to make it (664×) I made it (609×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

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 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 %

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 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

How to make fleur de sel (salt flakes)

French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.

May 4^th 2011251 K 43.9 1 hour 7 min.

Kouign-amann

Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle.

May 24^th 2018150 K4.3 6 hours 40 min.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

May 21^th 2014132 K4.3 50 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

August 28^th 2025347 K5 1 hour 15 min.

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 2025307 K 24.5 3 hours 8 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.