Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large firm-ripe pears, peeled, cored, sliced
- 2 tbsp unsalted butter (1 tbsp for dish, 1 tbsp melted for batter)
- 1 tbsp lemon juice
- 7 tbsp (90 g) granulated sugar, plus 1 tbsp for dish
- 3 large eggs (room temperature)
- 2/3 cup (75 g) all-purpose flour
- 1 cup (240 ml) whole milk (room temperature)
- 1/4 cup (60 ml) heavy cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp fine sea salt
- 1 tbsp pear brandy or dark rum (optional)
- Powdered sugar, toasted sliced almonds, crème fraîche or whipped cream (to serve)
Do This
- 1. Preheat oven to 180°C / 350°F. Generously butter a 23 cm / 9 inch round baking dish and sprinkle with 1 tbsp sugar.
- 2. Peel, core, and slice pears into wedges. Toss with lemon juice, then arrange in a single snug layer in the prepared dish.
- 3. Whisk eggs and 7 tbsp sugar until pale. Whisk in vanilla, almond extract, and salt.
- 4. Whisk in flour until smooth, then gradually add milk and cream. Whisk in melted butter and pear brandy or rum if using.
- 5. Let batter rest 5–10 minutes, then pour gently over pears. Tap dish lightly to remove air bubbles.
- 6. Bake 30–35 minutes until puffed, golden at the edges, and just set with a slight wobble in the center.
- 7. Cool 10–15 minutes. Dust with powdered sugar, sprinkle with almonds, slice, and serve warm with crème fraîche or whipped cream.
Why You’ll Love This Recipe
- A classic French-style dessert that feels elegant but is incredibly simple to make.
- Soft, custardy batter wraps around tender pears for a lightly sweet, creamy bake.
- Uses everyday ingredients you probably already have in your kitchen.
- Perfect warm from the oven for guests, but just as lovely at room temperature the next day.
Grocery List
- Produce: 3 large ripe but firm pears, 1 lemon
- Dairy: Eggs, unsalted butter, whole milk, heavy cream
- Pantry: Granulated sugar, powdered sugar, all-purpose flour, fine sea salt, vanilla extract, almond extract (optional), pear brandy or dark rum (optional), sliced almonds (optional)
Full Ingredients
Pear Layer
- 3 large ripe but firm pears (about 750 g total; Bosc, Comice, or Anjou are ideal)
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter, softened (for greasing the dish)
- 1 tbsp granulated sugar (for dusting the dish)
Custard Batter
- 3 large eggs, at room temperature
- 90 g (7 tbsp) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract (optional but lovely with pears)
- 1/4 tsp fine sea salt
- 75 g (2/3 cup, spooned and leveled) all-purpose flour
- 240 ml (1 cup) whole milk, at room temperature
- 60 ml (1/4 cup) heavy cream
- 15 g (1 tbsp) unsalted butter, melted and slightly cooled
- 1 tbsp pear brandy (eau-de-vie de poire) or dark rum (optional, for aroma)
To Finish and Serve
- Powdered (icing) sugar, for dusting
- 2–3 tbsp sliced almonds, lightly toasted (optional)
- Lightly sweetened whipped cream or crème fraîche, for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the dish
Set a rack in the center of your oven and preheat to 180°C / 350°F. Choose a shallow 23 cm / 9 inch round ceramic baking dish, pie dish, or oven-safe skillet (around 1.5 liter / 1.5 quart capacity). Generously butter the inside of the dish with 1 tbsp softened butter, making sure to go all the way up the sides so the custard does not stick.
Sprinkle 1 tbsp granulated sugar evenly over the buttered base and tilt the dish to coat. This light sugar crust helps the custard puff and gives the edges a delicate caramelized finish.
Step 2: Prepare and arrange the pears
Peel the pears with a vegetable peeler. Cut them in half lengthwise, remove the cores with a small knife or melon baller, then slice each half into wedges about 0.75–1 cm (1/3 inch) thick. You want slices that are thick enough to hold their shape but slim enough to become tender in the oven.
Place the slices in a bowl and toss gently with the lemon juice to prevent browning and brighten their flavor. Arrange the pear slices in the prepared dish in a snug, even layer. You can fan them in circles or rows for a pretty pattern; they will peek through the custard after baking.
Step 3: Make the custard base
In a medium mixing bowl, whisk the eggs and 90 g (7 tbsp) granulated sugar together for about 1–2 minutes, until the mixture looks slightly thickened and paler yellow. You do not need to whip in a lot of air; just whisk until smooth and well combined.
Whisk in the vanilla extract, almond extract (if using), and fine sea salt. Sprinkle the flour over the surface and whisk gently until you have a smooth, thick batter with no visible lumps. Scrape the sides and bottom of the bowl as you go so all the flour is incorporated.
Step 4: Add the milk, cream, and butter
In a separate jug or bowl, stir together the milk and heavy cream. Slowly pour this mixture into the egg-flour batter in 2–3 additions, whisking constantly. This gradual addition helps you avoid lumps and creates a silky, pourable batter similar to crepe batter.
Whisk in the melted, slightly cooled butter and the pear brandy or rum, if using. The finished batter should be smooth and fairly thin, with the consistency of heavy cream. If you see any small lumps, you can briefly pass the batter through a fine-mesh sieve back into the bowl or jug.
Step 5: Rest the batter and finish assembly
Let the batter sit for about 5–10 minutes on the counter. This short rest allows the flour to hydrate fully, which helps the flognarde bake up with a tender, custardy texture. During this time, any remaining bubbles will rise to the surface.
Give the batter a quick stir, then slowly pour it over the arranged pears in the dish. Pour gently so the pears stay mostly in place. The liquid will come close to the top of the dish; leave a small gap so it does not overflow in the oven. Lightly tap the dish on the counter once or twice to release any trapped air bubbles.
Step 6: Bake until puffed and just set
Place the dish on the center rack of the preheated oven. Bake for 30–35 minutes, or until the flognarde is puffed, golden brown around the edges, and just set in the center. When you gently jiggle the dish, the very middle should still have a soft wobble but not look liquid.
If you insert the tip of a knife near the center, it should come out mostly clean with just a few moist custardy streaks. If the top is browning too quickly before the center is set, loosely tent with a piece of foil and continue baking for a few more minutes.
Step 7: Cool slightly, garnish, and serve
Transfer the baked flognarde to a cooling rack and let it rest for 10–15 minutes. It will deflate slightly as it cools; this is completely normal and part of its rustic charm. During this time, the custard finishes setting to a soft, spoonable texture.
Just before serving, dust the top generously with powdered sugar through a fine sieve. If you like, sprinkle with toasted sliced almonds for a gentle crunch. Serve warm or at room temperature, cut into wedges, with a spoonful of lightly whipped cream or a dollop of cool, tangy crème fraîche alongside.
Pro Tips
- Choose the right pears: Use ripe but firm pears that hold their shape when baked. Overly soft pears can turn mushy and release too much juice into the custard.
- Room temperature ingredients: Let eggs and milk come to room temperature before mixing. This helps the custard bake evenly and prevents curdling.
- Avoid overbaking: Take the flognarde out while the center still has a gentle wobble. Overbaking will make the custard rubbery instead of creamy.
- Use a shallow dish: A wide, shallow dish gives more surface area for browning and ensures the custard sets properly. A deep dish can leave the center underdone.
- Toast the almonds: If using almonds, toast them in a dry pan over medium heat for 3–4 minutes until fragrant. This boosts their flavor and adds a lovely nutty crunch.
Variations
- Cinnamon-vanilla pear flognarde: Add 1/2 tsp ground cinnamon to the flour and a pinch of nutmeg to the batter. Sprinkle a little extra cinnamon sugar over the pears before pouring in the custard.
- Brown butter version: Instead of simply melting the 1 tbsp butter for the batter, cook it in a small saucepan until it turns golden and smells nutty. Cool slightly, then whisk into the batter for deeper flavor.
- Gluten-free option: Replace the all-purpose flour with an equal amount of a fine gluten-free all-purpose baking blend. Make sure it is one designed for cakes or batters for the best, tender texture.
Storage & Make-Ahead
This pear flognarde is best enjoyed warm or within a few hours of baking, when the custard is at its creamiest. However, leftovers keep well. Once completely cool, cover the dish tightly or transfer slices to an airtight container and refrigerate for up to 2 days.
To reheat, warm individual portions in a low oven (about 150°C / 300°F) for 10–15 minutes or in the microwave in short bursts until just heated through. The texture will be a bit firmer after chilling, but still delicious.
For partial make-ahead, you can prepare the pears and arrange them in the buttered, sugared dish up to 2 hours in advance, cover, and keep in the refrigerator. Mix the batter just before baking for the best rise and texture.
Nutrition (per serving)
Approximate values for one of 6 servings (without toppings): about 320 calories; 9 g protein; 14 g fat; 41 g carbohydrates; 28 g sugars; 1 g fiber; 170 mg sodium. Adding whipped cream, crème fraîche, or almonds will increase the fat and calorie content slightly.
