1,541 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.

81 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

Stuffed baguette

This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too!

September 11^th 2019126 K3 55 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017435 K3.5 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

Preserved tomatoes

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.

February 21^th 2011358 K4.8 5 hours 6 min.

How to prepare a bain-marie

A bain-marie is the best way to cook or heat a preparation gently without risk of burning.

July 5^th 2013528 K5 7 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.