French Pear Custard Pie (Flan Aux Poires)

Sharing is caring!

This French pear custard pie (flan aux poires) with a great hint of vanilla and right amount of sweetness is definitely a keeper! It’s so delicious, easy and quick to make. Such a great way to use pears when they are in season.

This French pear custard pie aka flan aux poires is bursting with fresh pears. It’s so easy and delicious. My Mum in law got the recipe from a French lady about 25 years ago during their summer vacation in St Pardoux, France. With the list of ingredients, I wasn’t expecting it to be so spectacular. But be warned this French pear custard pie is super addictive. Once you start eating it, you won’t stop. My Mum in law makes it once a year and it’s always a special treat.

The original recipe is overly sweet and uses rum. I’ve reduced the amount of sugar and omitted rum because of the kids.

Ingredients for French pear custard pie

  • 200 g (1 2/3 cups/ 7.1 oz) plain flour (all purpose flour)
  • 190 g (about 1 cup/ 6.7 oz) sugar
  • 2 tablespoons homemade vanilla sugar
  • 1 tablespoon baking powder
  • 500 ml (2 1/8 cups/ 17 fl oz) milk
  • 4 medium eggs
  • 1 kg (2.2 lbs) pears, ripen
  • 100 g (3.5 oz) butter, room temperature
  • 2 tablespoons almond flakes

How to make Flan Aux Poires

Begin by putting water in a bowl. Squeeze in juice from half lemon and set aside. Next peel the pears, cut them into quarters, remove the core and soak them in the bowl with lemon water. You’re are simply soaking them in water, so that they won’t turn brown by the time you’ll be using them.

 Preheat the oven to 180 °C (356 °F), with top and bottom heat. Now put half of the milk and butter in a pot and melt in the oven that you’re busy preheating or use a stove and let cool.

In two empty bowls separate the eggs. Add a pinch of salt to the bowl with egg whites and beat until light and fluffy.

Add flour, the remaining milk, 1 tablespoon vanilla sugar and baking powder to the bowl with egg yolks and beat until creamy. Stir in milk – butter mixture and whisk.

Using a spatula gently fold in egg whites. You want to retain the air in the egg whites.

Using a colander drain the pears that you soaked earlier and scatter them in a greased glass casserole dish. Pour the custard over top and let sit for five minutes.

Put the casserole dish in the preheated oven and bake for 45 minutes.

15 minutes before the end of baking time sprinkle with almond flakes.

Immediately after baking sprinkle with the remaining vanilla sugar.

Put the custard back in the oven, close it and let sit inside for at least 30 minutes. Enjoy.

Notes :

  • After baking if you move the casserole dish you will realize that the custard is not completely firm, but after 30 minutes in the oven it will become nicely firm. So there is no need to poke the cake.
  • Use a deeper glass dish
  • This recipe goes well with peaches or apples as well. Just be sure to cut the fruits into smaller slices

More fruit baked goodies you’ll like

French Pear Custard Pie (Flan Aux Poires)

This French pear custard pie (flan aux poires) with a great hint of vanilla and right amount of sweetness is definitely a keeper! It's so delicious, easy and quick to make. Such a great way to use pears when they are in season.
Prep Time15 mins
Cook Time45 mins
Rest Time30 mins
Total Time1 hr 30 mins
Course: afternoon coffee, afternoon tea, Baking, Breakfast, Brunch, Dessert, Snack
Cuisine: European, French
Keyword: baked pear pudding, crustless pear custard pie, fresh pear cake, fruit cake, how to
Servings: 8 Servings
Author: Ester from esterkocht.com

Equipment

  • Casserole dish (23 x 35 cm (9 x 13 inches))
  • Whisk
  • 2 bowls
  • Spatula/ spoon
  • Colander
  • Knife

Ingredients

  • 200 g (1 2/3 cups/ 7.1 oz) plain flour (all purpose flour)
  • 190 g (about 1 cup/ 6.7 oz) sugar
  • 1 tablespoon baking powder
  • 500 ml (2 1/8 cups/ 17 fl oz) milk
  • 4 medium eggs
  • 1 kg (2.2 lbs) fresh pears ripen
  • 100 g (3.5 oz) butter room temperature
  • 2 tablespoons almond flakes
  • 2 tablespoons vanilla sugar

Instructions

  • Begin by putting water in a bowl. Squeeze in juice from half lemon and set aside. Next peel the pears, cut them into quarters, remove the core and soak them in the bowl with lemon water. You're are simply soaking them in water, so that they won't turn brown by the time you'll be using them.
  • Preheat the oven to 180 °C (356 °F), with top and bottom heat. Now put half of the milk and butter in a pot and melt in the oven that you're busy preheating or use a stove and let cool. In two empty bowls separate the eggs. Add a pinch of salt to the bowl with egg whites and beat until light and fluffy. Add flour, the remaining milk, 1 tablespoon vanilla sugar and baking powder to the bowl with egg yolks and beat until creamy. Add milk - butter mixture and whisk. Using a spatula gently fold in egg whites. You want to retain the air in the egg whites.
  • Usinga colander drain the pears that you soaked earlier and scatter themin a greased glass casserole dish. Pour the custard over top and letsit for five minutes. Put the casserole dish in the preheated ovenand bake for 45 minutes. 15 minutes before the end of baking timesprinkle with almond flakes. Immediately after baking sprinkle withthe remaining vanilla sugar. Put the custard back in the oven, closeit and let sit inside for at least 30 minutes. Enjoy.

Notes

  • After baking if you move the casserole dish you will realize that the custard is not completely firm, but after 30 minutes in the oven it will become nicely firm. So there is no need to poke the cake.
  • Use a deeper glass dish to bake this pie
  • This recipe goes well with peaches or apples as well. Just be sure to cut the fruits into smaller slices.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

Sharing is caring!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.