Pear and Chocolate Chip Flan

Ingredients

• 100 g All‑purpose flour (sifted)
• 100 g Granulated sugar
• 1 pinch Salt
• 4 Large eggs
• 500 ml Whole milk (room temperature)
• 200 ml Heavy cream (liquid)
• 3 Pears (ripe but firm, peeled, cored and sliced)
• 100 g Dark chocolate bar (e.g., Valrona Caraïbe) (coarsely chopped into chips)
• 30 g Unsalted butter (for greasing the mold)
• 30 g Apricot jam (warmed for glazing)

Instructions

1. Prepare the pears

   Peel the pears, cut each into quarters, remove the core, then slice each quarter into generous wedges (no need for thin slices).

   Time: PT5M

2. Chop the chocolate

   Break the chocolate bar into coarse chips using a large knife; aim for bite‑size chunks rather than fine chips.

   Time: PT2M

3. Mix dry ingredients and eggs

   In a mixing bowl, combine the flour, sugar, and pinch of salt. Add the four eggs and whisk vigorously for a few minutes until the mixture is smooth and free of lumps.

   Time: PT4M

4. Incorporate milk and cream

   Pour the room‑temperature milk into the batter while whisking, then slowly add the heavy cream, continuing to whisk until the batter is glossy and homogeneous.

   Time: PT3M

5. Butter the mold

   Generously butter the fluted baking mold, making sure to coat the sides and bottom evenly to aid later release.

   Time: PT1M

6. Layer pears and chocolate

   Place a layer of pear slices on the bottom of the mold, sprinkle a little over half of the chocolate chips, add another layer of pear slices, then pour the batter over everything. Finish by arranging the remaining pear slices on top and sprinkling the rest of the chocolate chips.

   Time: PT5M

7. Preheat the oven

   Preheat a fan‑forced oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

8. Bake the flan

   Place the mold in the preheated oven and bake for 40 minutes, or until the flan has risen, the surface is golden, and a skewer inserted near the center comes out clean.

   Time: PT40M

   Temperature: 180°C

9. Cool completely

   Remove the flan from the oven and let it cool in the mold at room temperature until completely set (about 30 minutes).

   Time: PT30M

10. Unmold and glaze

    Run a thin knife around the edges, invert the flan onto a serving plate, and brush the top with warm apricot jam using a pastry brush for a glossy finish.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Granulated sugar: caster sugar
• Instead of Large eggs: pasteurized eggs
• Instead of Whole milk: unsweetened soy milk, almond milk
• Instead of Heavy cream (liquid): half‑and‑half, full‑fat coconut milk
• Instead of Pears: apples
• Instead of Dark chocolate bar (e.g., Valrona Caraïbe): semi‑sweet chocolate chips, milk chocolate chunks
• Instead of Unsalted butter: margarine
• Instead of Apricot jam: any fruit jam or preserves

Equipment Needed

• Sharp chef’s knife
• Cutting board
• Mixing bowl (medium)
• Whisk
• Measuring cup and spoons
• Fluted (cannelé) baking mold
• Pastry brush
• Oven
• Spatula or spoon

Critical Steps — Do Not Skip

• Prepare the pears
• Mix dry ingredients and eggs
• Incorporate milk and cream
• Layer pears and chocolate
• Bake the flan
• Cool completely
• Unmold and glaze

Chef Tips from the Video

• Use ripe but firm pears such as Bartlett or Bosc for optimal texture.
• Choose high‑quality dark chocolate for a richer flavor.
• Room‑temperature milk integrates more smoothly into the batter, preventing lumps.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Not recommended; custard texture may separate.

Room temperature: Can sit at room temperature for up to 1 day, but best served within a few hours.

Make-Ahead Tips

• Bake the flan a day ahead and keep it refrigerated; brush with apricot jam just before serving.
• The flan can be served at room temperature for the best texture.