Flan aux poires

4 whole eggs
2 egg yolks

4 cups whole milk
1/2 cup sugar
1 Tbsp vanilla
2 pears (peeled and sliced)


1/2 cup of sugar
1/4 cup of water

  • Preheat oven to 350°F
  • In a large frying pan, cook the pears with 1 Tbsp of water and a sprinkling of sugar. Set aside.
  • In a mixing bowl, beat eggs and egg yolks lightly with the sugar.
  • Scald the milk and add the vanilla. Set aside.
  • Make the caramel:
    • In a small saucepan, put the sugar and the water.
    • Boil down until it becomes a rich golden color.
    • Spread this caramel around the dish that is going to be used for the flan.
    • Roll it around until it sets.
  • Save some of the caramel to pour on the cooked pears.
  • Put a layer of the cooked caramelized pears on top of the cooled caramel in the flan dish.
  • Refrigerate the rest of the pears.
  • Add the milk to the egg mixture and pour into the caramelized flan dish.
  • Cook at 325°F for 1 hour (bain marie) or until a knife inserted in the middle of the flan comes out clean.
  • Cool and refrigerate overnight before unmolding.
  • To unmold: detach the top of the flan from the side of the dish with a knife.
  • Gently rock from side to side before turning the whole flan upside down into a serving dish.
  • You can serve the extra pieces of caramelized pear with the flan.