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Ingredientes
- Butter, for greasing the pan
- About 2 teaspoons granulated sugar, for dusting the pan
- 1 large (about 225 to 285 grams, or 8 to 10 ounces) ripe pear
- 1 ¼ cups (295 ml) whole milk
- 1 cup (155 g) brown sugar
- 4 large eggs
- 1 ½ tsp. vanilla extract
- 1/8 tsp. fine sea salt or table salt
- ½ cup (70 grams) all-purpose flour
Direcciones
- Preheat the oven to 375°F. Butter a 9 ½-inch pie plate and dust it lightly with granulated sugar. Shake out any excess.
- Peel and core the pear, and slice it thinly. (I cut mine into 12 to 14 slices.) Arrange them on the bottom of the prepared pan.
- In the jar of a blender, combine the milk through flour. Blend on high speed for 1 minute (stopping once, if needed, to scrape down any flour that may stick to the sides of the jar). Pour the batter over the pears.
- Bake until the custard is puffed and golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack. The custard will deflate a little as it cools.
- Serve at room temperature or - my preference - chilled.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 804g | |
| Calories 1614 | |
| Calories from Fat 306 | 19% |
| Total Fat 34.15g | 43% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 875mg | 292% |
| Sodium 781mg | 33% |
| Potassium 1069mg | 31% |
| Total Carbs 287.96g | 77% |
| Dietary Fiber 1.7g | 6% |
| Sugars 240.33g | 160% |
| Protein 41.36g | 66% |
