Pear Perfection Flan using a Thermomix
(5)
Preparation time
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Small pear flans are the culinary equivalent of a warm hug on a chilly day. Originating from the heart of French pastry tradition, these delightful mini desserts take the comforting sweetness of ripe pears and envelop them in a silky custard, baked to perfection. Imagine the look of surprise when your guests discover the luscious pear surprise hidden beneath a golden crust! Fun fact: pears were once considered a symbol of immortality in ancient Chinese culture, so indulging in these flans might just give you a taste of eternity – or at least a blissful few moments of dessert heaven. Perfect for impressing at dinner parties or simply treating yourself, these flans are sure to become a cherished favorite in your dessert repertoire.
Ingredients
- 200 g Shortcrust pastry
- 450 g Pear
- 800 g Water
- 3 Eggs
- 80 g Granulated sugar
- 500 g Milk
- 5 g Vanilla extract
Steps
Shortcrust Pastry Base
- Add 200 g of shortcrust pastry on a workplan.
- Roll out the Shortcrust pastry.
- Cut out circles slightly larger than your flan molds.
- Press the pastry circles into the flan molds.
- Preheat the oven at 180°C.
- Cook in the oven with top heat at 180°C.
- Bake until golden brown.
- Remove the content of the oven on the workplan let cool.
Pear Preparation
- Peel the Pears, cut them in half vertically, and remove the core, keeping the stalk intact.
- Add 450 g of pear, 800 g of water in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1.
- Carefully remove the Pear halves from the robot bowl and set aside to drain.
Custard Filling
- Rinse the food processor bowl.
- Add 3 eggs, 80 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 500 g of milk, 5 g of vanilla extract in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
Assembly
- Transfer the content of the food processor bowl in a baking dish.
- Place the content of the plate on a preparation content.
- Preheat the oven at 160°C.
- Cook in the oven at 160°C during 20min.
- Bake for 20-25 minutes, or until the custard is set but still slightly wobbly.
- Remove the content of the oven on the workplan let cool.
- Serve Cold.
