Imagine a dessert so luxurious it transforms simple ingredients into a heavenly experience that will transport your taste buds straight to Latin America. This Pear Flan is not just a recipe; it's a culinary journey that combines the delicate sweetness of ripe pears with a silky-smooth custard and a golden caramel that will make your guests swoon. Whether you're a seasoned baker or a curious food lover, this show-stopping dessert promises to elevate your cooking game and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Latin American
Serves: 8 servings
Ingredients
- 2 pears, peeled and sliced
- 1 cup sugar
- 4 eggs
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round baking dish or flan mold.
- Create caramel by heating 1 cup of sugar in a small saucepan over medium heat. Stir constantly until the sugar melts and turns a deep golden brown color, about 5-7 minutes.
- Carefully pour the caramel into the bottom of the baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
- Arrange the peeled and sliced pears in a decorative pattern on top of the hardened caramel.
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
- Gently pour the milk mixture over the pears, ensuring not to disturb their arrangement.
- Place the baking dish in a larger water bath (bain-marie), filling the outer pan with hot water about halfway up the sides of the flan dish.
- Carefully transfer to the preheated oven and bake for 50-55 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and water bath. Allow to cool completely at room temperature, then refrigerate for at least 2 hours.
- To serve, run a knife around the edges of the flan and invert onto a serving plate. The caramel will flow over the top, creating a beautiful glaze.
- Slice and serve chilled, garnishing with additional pear slices if desired.
Tips
- Use ripe but firm pears for the best texture and flavor. Bartlett or Anjou pears work wonderfully.
- When making caramel, watch it closely and stir constantly to prevent burning. The color should be a deep golden brown, not dark brown or black.
- For a smooth custard, strain the milk mixture through a fine-mesh sieve to remove any egg lumps.
- The water bath (bain-marie) is crucial for even cooking and preventing cracks in your flan. Ensure the water comes halfway up the sides of your baking dish.
- Test the flan's doneness by gently shaking the dish. It should be set but still have a slight jiggle in the center.
- Always let the flan cool completely and chill for at least 2 hours before serving to allow it to set properly.
- When inverting the flan, use a plate larger than the baking dish and do it quickly and confidently to capture all the caramel sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 130mg
