Caramel and Pear Flan

"After having made flan recently,for the first time, I was inspired to how simple they are to make, so I decided to play around with different toppings. I came up with this. Very easy and really delicious. I hope you enjoy it."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

  • 5 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1 teaspoon rum extract
  • 1 14 cups heavy cream
  • 1 cup whole milk
  • 1 pinch salt
  • Caramel

  • 12 cup water
  • 1 cup sugar
  • Assembly

  • 2 -3 tablespoons butter, melted (to butter ramekins)
  • 1 (15 ounce) can pears, sliced fairly thin
Advertisement

directions

  • Preheat oven to 350°F.
  • Brush 6 (1/2 cups) ramekins with the melted butter and set aside.
  • FOR THE FLAN:

  • Whisk together the eggs plus the two egg yolks.
  • While whisking add the sugar, slowly until dissolved.
  • Add rum extract, heavy cream, milk and salt. Continue to whisk.
  • Strain mixture and transfer to large bowl, to strain out air bubbles.
  • FOR THE CARAMEL:

  • Put sugar and water into small sauce pan. Boil and reduce until a nice amber color or to 'hard crack' stage on your candy thermometer.
  • ** Not to worry. After the flan is baked, cooled and inverted onto plate, the caramel is no longer hard, but just right.**.
  • ASSEMBLY AND BAKING.
  • Into buttered ramekins, pour 2 Tbsp of the hot caramel mixture and rotate to coat the bottom.
  • Place 2-3 pear slices on top of caramel.
  • Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until 2/3 full.
  • Place filled ramekins into shallow baking pan and then fill pan with boiling water.
  • **the water bath will allow flan to cook evenly**.
  • Bake for 40 minutes.
  • Remove from oven and allow flans to cool in original water bath.
  • Once cooled, flans can be removed from water, covered and refrigerated overnight if needed.
  • Before serving, place ramekins in a shallow pan of warm water to loosen the custard.
  • Run a knife around the inside edge of ramekin, to further loosen. Place a plate on top of ramekin and flip onto plate to serve.
  • VOILA! You have your Caramel and Pear Flan.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes