Geneva Pear Flan Recipes

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PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

GENEVA PEAR FLAN



Geneva Pear Flan image

Make and share this Geneva Pear Flan recipe from Food.com.

Provided by Coasty

Categories     Tarts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

300 g shortcrust pastry
20 g flour
30 g sugar
cinnamon, ground
8 pears, ripe, peeled, grated coarsely
50 g lemon peel, candied cut in small dice cut in small dice
50 g orange peel, candied, cut in small dice cut in small dice
100 g raisins
2 tablespoons white wine
1 tablespoon walnut oil
40 g brown sugar
100 ml cream

Steps:

  • Line a 24 cm wide flan ring with the pastry and prick well with a fork.
  • Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
  • Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on to the pastry case. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
  • Sprinkle with the brown sugar and cover with cream.
  • Bake for 30-35 minutes at 220°C
  • Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.

FRENCH PEAR FLAN



French Pear Flan image

Wonderful French Dessert. Different, simple to make with a fantastic presentation. Hope you enjoy!

Provided by Leslie

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large pears
2 tablespoons softened butter
3/4 cup whipping cream
3/4 cup milk
2 eggs
1/2 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 300°F.
  • Lightly grease a 8 inch flan dish.
  • Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
  • Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
  • Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
  • Drain the pears and arrange in the greased flan case.
  • Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
  • Serve warm.

Nutrition Facts : Calories 434.1, Fat 26.5, SaturatedFat 15.8, Cholesterol 175.8, Sodium 127, Carbohydrate 46.6, Fiber 3.7, Sugar 36.4, Protein 6.1

CLASSIC FLAN



Classic Flan image

Use a 13-inch round serving plate with a rim to accommodate the caramel. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 cup sugar
4 cups whole milk
1 cup sugar
5 large whole eggs, plus 5 large egg yolks
1/2 teaspoon kosher salt
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
  • Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
  • Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
  • Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
  • Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
  • Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.

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