Pear is one of the best fruits for incorporating into flan. The soft texture of the cooked pears combines perfectly with this Mexican custard.
- Sugar to caramelize mold, about ½ cup
- 2 large pears, cored, peeled and cut into chunks
- 2 tablespoons sugar
- Juice of ½ lemon
- ½ cup La Lechera sweetened condensed milk
- 3 eggs, lightly beaten
Pre-heat the oven to 350° F.
Melt ½ cup of sugar in a saucepan over low heat, stirring with a wooden spoon until the syrup darkens. Pour the syrup into an 8 inch flan mold, turning quickly so that it comes halfway up the sides. Set aside.
Place the pear chunks in a saucepan with 1 cup water, 2 tablespoons sugar and the lemon zest. Simmer until the pears are soft. Drain and lightly mash them with a fork. They should be like a chunky apple sauce.
Pour the La Lechera milk into a bowl with 1 cup of water, stirring to mix well. Add the eggs, stirring again to combine, and then the pears, combining all.
Pour the mixture into the caramelized mold, bake in a water bath (baño maria) and begin checking for doneness after 45 minutes. Do this by inserting a knife into the center of the flan. It is set when the knife comes out clean. Check every 10 minutes until done.
Allow the finished flan to cool, cover with foil and place in the refrigerator for at least an hour and up to one day ahead of serving.
Uncover and unmold onto a serving plate. Makes 6 servings.
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