If you’re looking for a treat that’s as light and refreshing as it is indulgent, this Pear Custard Cake is calling your name. With its delicate balance of sweet pears and creamy custard, this cake is a heavenly delight that’s hard to resist. Fresh out of the oven, it’s the kind of dessert that disappears in no time, leaving everyone asking for more.
What makes this cake even better is its simplicity. Made with just a handful of ingredients, including sweet seasonal pears, this gluten-free and fat-free recipe promises a burst of flavor in every bite. Whether you’re looking for a quick dessert to whip up or something special for an occasion, this Pear Custard Cake is sure to impress.
Let’s dive into this easy and delightful recipe that’s perfect for any occasion!
Ingredients
- 300 g of peeled pears
- 3 eggs
- 400 ml milk
- ⅓ cup maple syrup
- 45 g (4 tbsp.) cornstarch
- 1 tsp. vanilla extract
- 9 extra pear halves to lay on the baking pan
Directions
- Preheat your oven to 350°F (175°C). Grease a baking pan with butter to prevent sticking.
- In a blender, combine the peeled pears, eggs, milk, maple syrup, cornstarch, and vanilla extract. Blend until smooth and batter-like in consistency.
- Arrange the extra pear halves in the greased baking pan, creating a base for the cake.
- Pour the blended batter over the arranged pears in the baking pan, ensuring an even distribution.
- Bake for approximately 30 to 40 minutes, or until the cake is set and golden brown on top.
- Once baked, allow it to cool completely and continue hardening.
- Slice into servings and enjoy cooled.
Serving Information
- Servings: 6
- Prep Time: 30 minutes
- Baking Time: 30-40 minutes
Nutritional Information (Per Serving)
- Energy: 230 calories
- Protein: 6.21 g
- Fat: 4.14 g
- Carbohydrates: 37.87 g
- Fiber: 3.2 g
Storage and Recommendations
- Store any leftover pear custard cake in an airtight container in the fridge for up to 3 days.
- Experiment with this recipe using other fruits of your choice, like apples or mangos.