This delicious pear custard cake is made with fresh pear, making for an easy, delicious and pretty Fall dessert. Lovely served slightly warm with a dollop of whipped or ice cream.
This lovely pear cake is a simple, delicious and pretty dessert, perfect for a Fall dessert. I love to bake desserts like this in a cast iron skillet (or several smaller ones), but you can also bake this up in one larger baking dish, or several wide/shallow ramekins.
I love this type of dessert and it’s especially lovely with fresh pears. I think this one falls somewhere between a clafouti and a Dutch Baby and while it’s called a cake, it is really only used in the loosest of ways. It’s definitely in the custard flavour profile, so if you are a fan of warm custard and fruit, you will absolutely love this one. It’s lovely served slightly warm with a dollop of whipped or ice cream.
Ingredients and Substitutions
Pears – Bartlett pears are specified, but any pear will work here. Look for pears that are ripe but still firm.
Maple Syrup – the recipe calls for just a small amount of maple syrup. If you don’t have the real thing on hand, you can substitute maple flavoured pancake syrup.
When it comes to the pears, I love to leave the skin on. They are so pretty and the skin is not an issue to eat. You can leave your pears whole or cut each half in to slices and fan them out into pretty patterns. Be sure to remove the thin woody spin leading up to the stem, along with coring the centre of the pear with a spoon. I love to keep the stem on for presentation, but of course, you won’t be eating that :)
Looking to change it up? Substitute apples for the pears!
Get the Recipe: Pear Custard Cake
- 2-4 ripe Bartlett Pears, (red are nice if you can find some)
- 2 Tbsp lemon juice
- 2/3 cup all-purpose flour
- 1/2 cup white sugar
- 1 1/2 cups whole milk
- 4 large eggs
- 3 Tbsp maple syrup
- 1 tsp vanilla
- 2 Tbsp salted butter, diced
- 1 Tbsp icing/confectioners sugar
- Preheat oven to 375 F.
- Cut pears in half and core with a spoon, also removing the woody spine leading up to the stem. (You can cook pears in halves or cut each half in to slices and arrange them in a fan pattern). Toss in lemon juice and set aside.
- Grease a skillet (or several smaller skillets), an 11x7-inch baking dish, or several wider/shallow ramekins. Set aside.
- In a large bowl, whisk together the flour and sugar. In another bowl, whisk together the milk, eggs, maple syrup and vanilla. Whisk egg milk mixture in to flour mixture until combined.
- Arrange pears in prepared baking dishes (I like to put a cored half pear in the centre, if space permits, with sliced pears around the outside OR cut cored half pears in to slices and arrange in fan patterns). Pour batter over-top, filling your shallow baking dish to about 2/3 full or to cover a half pear by about 2/Dot the top with diced butter. Place baking dish on to a baking sheet (just in case!).
- Bake in preheated 375 oven until pears are tender and custard is puffed, set and golden, about 45 minutes.
- Sprinkle with some icing sugar and place under oven broiler until bubbly and glazed, about 1 minute. Let cool on a rack for 15 minutes before serving. Lovely served slightly warmed with a dollop of whipped or ice cream.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!