Pear Custard Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
• Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
• Pour batter over the pears in the baking dish.
• Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

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.

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!

Steps:

• Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

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.

Steps:

• Heat oven to 350°F
• Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
• Gently stir in pears.
• Spoon into greased 8-inch square 2 quart baking dish.
• Set aside.
• Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in milk, 1 egg and walnuts.
• Drop dough evenly over pear mixture into 9 mounds.
• Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
• Serve warm.

Steps:

• Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
• Spoon pre-cooked pear into ramekin.
• Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
• Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
• Bake in oven for 40mins or until custard is set.

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.

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.