PEAR CUSTARD BARS
When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 bars.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PEAR AND CUSTARD TART
Make and share this Pear and Custard Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5
PEAR CUSTARD
Make and share this Pear Custard recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h
Yield 4-6 portions
Number Of Ingredients 15
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!
BAKED PEAR CUSTARD
Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.
Provided by Disque
Categories Dessert
Time 1h5m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5
PEAR CUSTARD COBBLER
This deep-dish cobbler has a custard filling and is made with canned pears. I use the pears in light syrup. You can also substitute Splenda for the sugar.
Provided by litldarlin
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 13
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.
CUSTARD PIE
This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
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.
PEAR CLAFOUTIS
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
- Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
- Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
- Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g
PEAR CUSTARD PIE
Adapted from , I think , an Everyday Food recipe - can't be sure but it is easy and great for the pear season. I don't even bother to peel my pears !!
Provided by katew
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350 F.
- Grease 9 inch pie plate.
- Arrange pear slices in pie plate, overlapping slightly.
- Process in a blender all other ingredients till smooth.
- Pour over pears.
- Bake till golden and firm to touch - about 45 minutes.
Nutrition Facts : Calories 346.5, Fat 19.1, SaturatedFat 11.2, Cholesterol 150.7, Sodium 353.9, Carbohydrate 39.2, Fiber 2.9, Sugar 25.2, Protein 5.7
PEAR CUSTARD PIE
Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 459 calories, Fat 25g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 185mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
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- 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.
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