Geneva Pear Flan
Delight your taste buds with the Geneva Pear Flan, a French-inspired dessert that marries the elegance of poached pears with the lusciousness of creamy custard. Nestled in a buttery, homemade pastry crust and topped with delicately fanned slices of tender, vanilla-infused pears, this flan is a true showstopper. The pears are gently poached to perfection in a fragrant lemon and vanilla syrup, while the rich custard filling blends heavy cream, milk, and a touch of cornstarch for a silky-smooth texture. Perfect for entertaining or a refined weeknight treat, this pear flan is a celebration of seasonal ingredients and expert technique. Serve chilled and dusted with powdered sugar for a stunning, bakery-worthy dessert.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 3 medium Ripe pears (e.g., Bartlett or Anjou)
- 500 milliliters Water (for poaching)
- 2 tablespoons Lemon juice
- 100 grams Granulated sugar (for poaching liquid)
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy cream
- 100 milliliters Whole milk
- 2 large Eggs
- 50 grams Granulated sugar (for custard)
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 180°C (350°F).
To make the pastry, combine the flour, 50 g sugar, and diced cold butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, peel, halve, and core the pears. In a saucepan, bring 500 ml water, lemon juice, 100 g sugar, and vanilla extract to a gentle boil. Add the pears and poach them for 10-12 minutes until tender. Remove and let them cool on a plate.
Roll out the chilled pastry on a floured surface to fit a 9-inch flan or tart tin. Line the tin with the pastry, trimming any excess, then prick the base with a fork.
Line the pastry with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes to set the base. Let it cool slightly.
To make the custard, whisk together the heavy cream, whole milk, eggs, 50 g sugar, and cornstarch in a bowl until smooth. Pour the mixture into the baked pastry shell.
Cut the poached pear halves into thin slices, keeping them slightly attached at the stem end. Fan them gently and arrange them over the custard.
Bake the flan in the oven for 30-35 minutes, or until the custard is just set and the top is golden.
Remove the flan from the oven and allow it to cool completely before serving. Optionally, dust with powdered sugar before serving.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 258.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
