Flan is one of the most traditional and delicious desserts, whether it’s the classic milk flan or variations made with ingredients like chocolate, dulce de leche, or even fruits. Today’s recipe is a flan that includes fruit as one of its ingredients, and the chosen fruit is pear, for its sweetness, texture, and unique aroma. We’ve prepared this homemade pear and walnut flan in small molds, but it can also be made in a large...
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Place the sugar, water, and lemon juice in a saucepan and cook until a golden caramel forms.
Coat the flan molds with the hot caramel.
In a bowl, mix the condensed milk with the whole milk. Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and sugar to the mixture, stirring well until you achieve a smooth, creamy consistency.
Add the pureed pear and the diced pear to the mixture. Stir in the chopped walnuts.
Pour the mixture into the caramel-coated molds. Place the molds in a water bath and bake in a preheated oven at 175°C (350°F) for approximately 1 hour, or until a toothpick inserted into the flans comes out clean.
Remove from the oven, let cool, and refrigerate for at least 3 hours before unmolding the flans.
Ensure the caramel is golden and not burnt, as it can affect the flavor of the flan.
Cut the pear into very small pieces to ensure even distribution in the flan.
Refrigerate the flan for at least 3 hours to allow it to set properly before serving.
Can I use a different fruit instead of pear?
Yes, you can substitute pear with fruits like apple or banana, but the texture and flavor may vary.
How do I know when the flan is done baking?
Insert a toothpick into the center of the flan; if it comes out clean, the flan is ready.
Can I make this flan in a single large mold?
Yes, you can use a large caramelized flan mold instead of individual molds.
How long can I store the flan?
You can store the flan in the refrigerator for up to 3 days in an airtight container.
Can I skip the walnuts?
Yes, you can omit the walnuts if you prefer or if you have a nut allergy.
