This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pear and chocolate Paris puddings
Morsels of pear, caramelised in maple syrup, topped with a chocolate "Paris flan" custard, and baked in ramekins.
29 K 3.5/5 (2 reviews)
60 min.
Easy
8 pieces
4 IngredientsLast modified on: August 8th 2021
For 8 pieces, you will need:
4 Pears
1.1 oz 
4 tablespoons maple syrup
10.6 oz 
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
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.
Peel 4 Pears, cut into quarters lengthways and remove the core. Cut into small dice.
Stage 2 - 5 min.
Melt 1.1 oz butter in a large frying pan on high heat. When good and hot, add the diced pears.
Cook together for a few minutes, stirring from time to time.
Cook together for a few minutes, stirring from time to time.
Stage 3 - 1 min.
Add 4 tablespoons maple syrup...
Stage 4 - 5 min.
...and caramelise the pears.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 5 - 3 min.
Divide the pears out into ramekins.
Stage 6 - 3 min.
Pour the chocolate Paris flan custard over.
Stage 7 - 30 min.
Bake for about 30 minutes.
Stage 8
Serve warm or cold.
Remarks
You can vary this recipe using lots of other kinds of fresh fruit (apples, peaches...), or even dried fruit (raisins, apricots...).
Keeping: 1 or 2 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 | 150 RDI=60 % | 790 RDI=70 % | 590 RDI=90 % | 1,730 RDI=90 % | 7,240 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 50 RDI=8 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per piece | 20 RDI=7 % | 100 RDI=9 % | 70 RDI=10 % | 220 RDI=10 % | 910 RDI: 10 % |
How much will it cost?
- For 8 pieces : 4.25 €
- Per piece : 0.55 €
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)
Paris flan filling
You can get more informations, or check-out other recipes which use it, for example: Verbena flan, Parisian-style chocolate custard tart, Caramelised apple custards, Alsatian apple tart, Caramelized pear custard tart, ... See them all 9
Butter
Like these other recipes: Butter cream, Flognarde, Fried cheese toasties with avocado, Walnut short bread, Salmon chard rolls, ... See them all 472
Maple syrup
Like these other recipes: Moist cereal bars, Canadian rice pudding, Pain perdu, Canadian apple crumble, Belle-helene in a glass, ... See them all 11
Pears
Like these other recipes: Pear, grapefruit and pistachio tart, Pear compote , Pear tart with almond cream, Pear charlotte, Pear and chocolate tart with a hint of mint, ... See them all 20
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018425 K 24.3 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011758 K3.5 8 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.38 M 65 1 hour 30 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.