Indulge in the delightful symphony of flavors with Geneva Pear Flan, a classic French dessert that combines the delicate sweetness of pears with the rich, buttery crust. This exquisite dish is perfect for any occasion, whether it's a special celebration or a cozy family gathering. Our collection of recipes offers a range of variations to suit every taste, from the traditional version to a gluten-free and vegan option. Embark on a culinary journey and discover the perfect Geneva Pear Flan recipe that will tantalize your taste buds and leave you craving for more.
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GENEVA PEAR FLAN
Make and share this Geneva Pear Flan recipe from Food.com.
Provided by Coasty
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Line a 24 cm wide flan ring with the pastry and prick well with a fork.
- Mix the sugar, cinnamon and flour thoroughly and sprinkle this onto the pastry base.
- Mix the pear slices, lemon and orange peel, raisins and oil together then spread this on to the pastry case. Moisten the mixture with the white wine (all or part of the wine, depending on the amount of pear juice in the flan ring).
- Sprinkle with the brown sugar and cover with cream.
- Bake for 30-35 minutes at 220°C
- Loosen the sides of the flan and leave to cool; turn out when cold. Serve cold.
ALMOND PEAR FLAN
I have prepared this for most holiday get together for years. You can prepare pastry case up to a day before adding filling and pears. Bake up to 3 hours before serving. This holds up well and can be prepared in advance and served the next day.
Provided by teresas
Categories Tarts
Time 1h35m
Yield 1 flan, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pastry: Combine all ingredients in processor, process until combined.
- Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
- Roll pastry large enough to line a 9-inch flan tin.
- Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
- Fold in almonds and flour.
- Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
- Brush with warmed sieved apricot jam.
FRENCH PEAR FLAN
Wonderful French Dessert. Different, simple to make with a fantastic presentation. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F.
- Lightly grease a 8 inch flan dish.
- Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
- Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
- Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
- Drain the pears and arrange in the greased flan case.
- Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
- Serve warm.
Nutrition Facts : Calories 434.1, Fat 26.5, SaturatedFat 15.8, Cholesterol 175.8, Sodium 127, Carbohydrate 46.6, Fiber 3.7, Sugar 36.4, Protein 6.1
GUAVA CHEESE FLAN
Guava and cheese (Guyaba con Queso) is a typical combination for Cubans. It is delicious! They have Guava Skins that are made in syrup and then combined with cream cheese and "Cuban" crackers - oh my!!! This is an acquired taste and one that is NOT diet friendly!! This was given to me by a woman who works in the activities dept and is trying to start her own dessert business. Didn't include chilling time of about 3 hours up to overnight.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place sugar and water in 9-inch round cake pan.
- Stir until sugar is slightly dissolved.
- Place pan on stove on medium heat.
- Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color.
- Use oven mitts to swirl pan, coating bottom and sides with caramel.
- Place pan on wire rack to cool and harden caramel slightly.
- Meanwhile, place remaining ingredients in blender container; cover.
- Blend until smooth.
- Pour mixture over cooled and hardened caramel in pan.
- Cover with foil.
- Place a large shallow baking pan in oven.
- Place cake pan in baking pan.
- Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
- Bake 1 hour or until knife inserted in center comes out clean.
- Remove cake pan from water bath.
- Cool on wire rack.
- Carefully loosen sides of custard from pan with a knife.
- Cover and refrigerate 3 hours or until chilled.
- May be chilled overnight.
- To unmold, invert pan onto a large shallow plate or pie dish.
- Garnish with mango and kiwi slices, if desired.
- *Guava paste is available in the international aisle of grocery store, it is sold in bars.
Nutrition Facts : Calories 410.9, Fat 15.4, SaturatedFat 8.4, Cholesterol 161.1, Sodium 198.7, Carbohydrate 57.3, Sugar 52.7, Protein 11.6
Tips:
- For the perfect flan texture, use a combination of heavy cream and whole milk. The heavy cream provides richness and body, while the whole milk adds a touch of lightness.
- Be sure to preheat your oven before baking the flan. This will help to ensure that the flan cooks evenly.
- Don't overcook the flan. The center should still be slightly jiggly when you remove it from the oven. If you overcook it, the flan will be dry and crumbly.
- Let the flan cool completely before serving. This will allow it to set properly and develop its full flavor.
- Garnish the flan with fresh fruit, whipped cream, or a dusting of cinnamon or nutmeg before serving.
Conclusion:
The Geneva pear flan is a delicious and elegant dessert that is perfect for any occasion. With its creamy custard filling, tender pears, and buttery crust, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to impress your guests, give this Geneva pear flan a try!
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