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Baked Pears With Cream

A community recipe by

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This special dessert is actually more like a custard, and the filling itself is firm enough so you can cut them into wedges. Very beautiful and a must try!


Serves: 8

  • 1 lemon (quartered)
  • 4 pears (such as cornice or anjou, peeled and cored)
  • 2½ cups milk
  • ¾ cup superfine sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 tablespoon pear brandy


Baked Pears With Cream is a community recipe submitted by Kuhn and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 275 degrees. Fill a large bowl with cold water, and squeeze the juice from the lemon quarters directly into the water; add the rinds. Slice pears 3/8 inch thick; add to acidulated water.
  • In a medium saucepan, bring the milk to a boil. Meanwhile, whisk sugar, eggs, egg yolks, and brandy in a large bowl until the batter leaves a ribbon like trail on the surface for 3 seconds when you raise the whisk. Slowly add hot milk to egg mixture, whisking constantly, until milk has been incorporated.
  • Using a slotted spoon, lift pears from the water, and blot dry with paper towels. In a 10-inch-round pie plate, arrange pears in a circular pattern.
  • Pour milk-and-egg mixture over pears.
  • Place pie plate in a shallow baking pan, and fill the pan with enough boiling water to cover the pie plate halfway up. Transfer to oven; bake until the custard has set and is just brown, about 1 1/2 hours.
  • Transfer to a wire rack to cool slightly before serving.
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