Pear-Ginger Flan

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Servings: 2 cups Difficulty: Intermediate
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Silky caramel custard topped with warm spiced pear compote
Pear-Ginger Plan recipe image
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Pear-Ginger Flan

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 cups Calories: 687.2

Description

This elegant Pear-Ginger Flan combines the creamy richness of a classic crème caramel with the bright, zesty warmth of fresh ginger and pears. The custard is baked slowly in a water bath to achieve a perfectly smooth, jiggly texture that contrasts beautifully with the thick, fruit-laden topping. The caramel sauce provides a deep, toffee-like sweetness that balances the tart lime juice and spice. It’s an impressive yet approachable dessert perfect for holiday gatherings, dinner parties, or a special weekend treat. Make it ahead of time for easier serving.

Directions

  1. Preheat oven to 325°F (165°C).
  2. Sprinkle 1/2 cup of the sugar evenly over the bottom of a small, heavy skillet or saucepan. Cook slowly over low heat, stirring occasionally with a wooden spoon, for about 3 minutes or until the sugar melts into a golden syrup.
  3. Immediately pour the hot caramel syrup into a 5-cup ring mold (flan mold). Tilt and rotate the mold to coat the bottom and sides evenly. Place the mold in a 9x12-inch baking pan and set aside.
  4. In a large bowl, beat the eggs lightly. Blend in the remaining 1/2 cup sugar, milk, chopped candied ginger, vanilla extract, and salt until well combined.
  5. Pour the custard mixture into the prepared caramel-coated mold.
  6. Place the mold inside the 9x12-inch baking pan. Pour hot water into the baking pan until it reaches halfway up the sides of the mold.
  7. Carefully transfer the pan to the middle rack of the oven. Bake for 55 to 60 minutes, or until the custard is set (a knife inserted into the center should come out clean).
  8. Remove the mold from the hot water bath and let it cool completely on a wire rack. Once cooled, cover and chill in the refrigerator for at least 1 hour, or up to 24 hours.
  9. While the flan chills, prepare the pear topping. In a medium saucepan, combine the diced pears, reserved pear juice, grated lime peel, lime juice, and cornstarch.
  10. Cook over medium heat, stirring constantly, for about 7 minutes or until the mixture boils and thickens. Remove from heat and let cool slightly.
  11. To unmold the flan, run a sharp knife around the edges to loosen. Place a serving plate upside down over the mold and quickly invert both. Gently shake the mold to release the flan. The caramel will run down the sides.
  12. Spoon the warm pear-ginger compote into the center of the flan. Garnish with strips of lime peel if desired. Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 687.2kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 3.5g18%
Cholesterol 237.3mg80%
Sodium 1386.0mg58%
Total Carbohydrate 141.7g48%
Dietary Fiber 13.2g53%
Sugars 110.8g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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