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Recipe · Limousin
Flognarde aux poires
Limousin pear custard bake
⏱ 60 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6ripe Bartlett pears
200 g (7 oz)all-purpose flour
150 g (5 oz)superfine sugar
4whole eggs
500 ml (2 cups)whole milk
30 g (1 oz)melted unsalted butter
1 tspvanilla extract
1 pinchfine salt
- 6 ripe Bartlett pears
- 200 g (7 oz) all-purpose flour
- 150 g (5 oz) superfine sugar
- 4 whole eggs
- 500 ml (2 cups) whole milk
- 30 g (1 oz) melted unsalted butter
- 1 tsp vanilla extract
- 1 pinch fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and core the pears, then cut into large, even wedges.
- Butter the baking dish generously and spread the pear wedges evenly over it.
- Sift the flour into the bowl, make a well in the center and crack in the eggs with the sugar and salt.
- Whisk gently from the center, gradually adding the milk so no lumps form.
- Whisk in the vanilla extract and cooled melted butter until the batter is perfectly smooth.
- Gently pour the batter over the pears, making sure they stay in place.
- Bake 40 minutes at 180°C (350°F) convection until golden and set in the center.
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