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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.

87 K 2× 4.2/5 (5 reviews)672623

Duration

1 hour 3 min.

Difficulty

Easy

Last modified on: July 13^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 20 min.

Cooking 45 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=13 %	55 g RDI=15 %	40 g RDI=41 %	169 kcal RDI=6 %	711 kJ RDI=6 %
Per person	39 g RDI=45 %	196 g RDI=55 %	143 g RDI=145 %	601 kcal RDI=22 %	2,520 kJ RDI=22 %
Whole recipe	235 g RDI=267 %	1,177 g RDI=329 %	861 g RDI=870 %	3,611 kcal RDI=134 %	15,122 kJ RDI=134 %

Whole recipe

Possible allergens in this recipe: milk, egg, Nuts

How much will it cost?

For 6 people

8.05 €

Per person

1.35 €

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)

Pears

Like these other recipes: Creamy plum and pear clafoutis Pears in red wine with blackcurrant Dijonnaise pear cake Pear tart with almond cream Apple and pear tart See all 20 other

Paris flan filling

You can get more informations, or check-out other recipes which use it, for example: Verbena flan Pistachio custard tart French custard tart Parisian-style chocolate custard tart Caramelised apple custards See all 9 other

Whole milk

Like these other recipes: Chantilly rice pudding Milk rolls Pistachio ice cream Mint and chocolate cream Chocolate rice pudding See all 70 other

Egg

Like these other recipes: Green asparagus omelette Galette Charentaise Little lemon biscuits Hamburger buns French Family Cake See all 258 other

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The 2 comments already posted on this recipe

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° 2
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 Auteur may 10^th 2020 at 11:07 n° 1

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