Pear Custard Recipes

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PEAR CUSTARD



Pear Custard image

Make and share this Pear Custard recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h

Yield 4-6 portions

Number Of Ingredients 15

2 large firm-ripe pears, such as bosc or anjou (about 1 pound)
2 tablespoons water
1 tablespoon unsalted butter or 1 tablespoon margarine
1 teaspoon maple syrup or 1 teaspoon honey (tastes best with maple syrup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
2 cups milk
2 tablespoons maple syrup or 2 tablespoons honey
2 teaspoons vanilla
1/8 teaspoon salt
1/2 cup chopped pecans
2 tablespoons unsalted butter or 2 tablespoons margarine, melted
2 tablespoons maple syrup or 2 tablespoons honey
2 tablespoons heavy cream or 2 tablespoons milk

Steps:

  • Preheat the oven to 350*.
  • Peel, quarter, and core the pears.
  • Cut them into 1/2" slices and mix with the water, butter, maple syrup, cinnamon, and nutmeg in a heavy 12-inch skillet.
  • Cook, covered,over moderate heat, until the pears are tender but not mushy-about 5 minutes.
  • Uncover and cook until all of the liquid has evaporaed and the pears have started to caramelize-4 minutes longer.
  • Remove from the heat and set aside.
  • To prepare the custard: In a medium-size bowl or 2-quart maeasuring cup, whisk the eggs, milk, maple syrup, vanilla, and salt.
  • Distribute the pears among four 6-ounce or six 4-ounce flameproof custard cups.
  • Pour the custard over the pears.
  • Set the cups in a baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
  • Bake, uncovered, for about 35 minutes or until a knife inserted midway between the rim and the center comes out clean.
  • Transfer the cups to a wire rack and cool to room temperature-30 to 40 minutes.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Will keep for up to 3 days.
  • Preheat the broiler.
  • Sprinkle the cold custards with the pecans.
  • Whisk togerher the butter, maple syrup, and cream; spoon the mixture over the custards.
  • Broil 6 inches from the heat for about 3 minutes or until the topping bubbles.
  • Serve immediately.
  • Serves 4 to 6.
  • Enjoy!

BAKED PEAR CUSTARD



Baked Pear Custard image

Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.

Provided by Disque

Categories     Dessert

Time 1h5m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 9

4 pears, cored, peeled and thinly sliced
1/4 cup unsalted butter, melted
3 eggs
3/4 cup milk
1/4 teaspoon salt
1/3 cup sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
powdered sugar (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
  • Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
  • Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5

PEAR CUSTARD PIE



Pear Custard Pie image

This crustless pie is an easy dessert to prepare from scratch. It's perfect for fall, when pears are at their peak. And because it has a custard base, it needs no accompaniment.

Yield serves 6

Number Of Ingredients 9

1/4 cup unsalted butter, melted, plus more for pie dish
3 ripe but firm Comice or Bartlett pears, peeled, halved, and cored
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350°F; butter a 9-inch pie dish. Slice the pears 1/4 inch thick lengthwise. Arrange the slices, overlapping slightly, in the dish.
  • In a blender, process the melted butter, granulated sugar, flour, vanilla, eggs, milk, and salt until smooth.
  • Pour the batter over the pears; bake until golden and firm to the touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

PEAR CUSTARD PIE



Pear Custard Pie image

Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

1 unbaked pie shell (9 inches)
4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 large eggs
1 cup heavy whipping cream, divided
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears., Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

Nutrition Facts : Calories 459 calories, Fat 25g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 185mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEAR CLAFOUTIS



Pear Clafoutis image

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  • Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  • Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  • Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

IMPOSSIBLY EASY PEAR-CUSTARD PIE



Impossibly Easy Pear-Custard Pie image

Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

1/2 cup Original Bisquick™ mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
1/2 cup Original Bisquick™ mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
  • In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
  • In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
  • Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g

CUSTARD PIE



Custard Pie image

This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  • In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
  • Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

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