Recipe: Caramelised pear flan
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This lovely autumn recipe uses pears which are at their best at the moment, is simple to make and is also parev. As a flan and not a cake, it is based on eggs rather than flour. It is light enough to eat on its own but is also delicious with a red fruit coulis to give a contrasting acidity. The vanilla makes it gorgeously scented and it is a perfect winter pudding, served warm, after a meat meal. Use Comice pears for the best result.
● 6 large eggs
● 4 tbsp self-raising flour
● 2 tbsp caster sugar for the base plus 5 tbsp to sprinkle on top
● 1 fresh vanilla pod
● 4 tbsp of sunflower oil
● 5 large ripe pears (approximately 1.2kg) peeled and cut in eighths
● Lay the pears flat at the bottom of a 22 - 25cm baking tin
● Scrape the seeds from the vanilla pod. You can either discard the empty pod or add it to a jar of sugar to make vanilla sugar
● In a bowl, beat the eggs, add the sugar, the vanilla seeds, the oil, the flour and beat very well to avoid any lumps.
● Pour the mixture over the pears.
● Sprinkle 5 tablespoons of caster sugar all over the cake.
● Cook in a fan oven at 180˚C, for at least 45-50 minutes until it is golden brown on top. The sugar will caramelise on top of the cake.
Fabienne will be at the JCC's parev baking course on November 15. Information at www.jcclondon.org