Honey-Caramelized Pears with Orange-Vanilla Flan

Name: Honey-Caramelized Pears with Orange-Vanilla Flan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 2 kilograms 10 firm Bartlett pears (about each)—peeled, halved and cored; 8 larges egg yolks; 2 larges eggs, lightly beaten; 355 milliliters heavy cream; 177 milliliters honey; 1 lemon, zest removed with a vegetable peeler; 591 milliliters milk; 2 oranges, zest removed with a vegetable peeler; 631 milliliters sugar; 113 grams stick unsalted butter; 1 vanilla bean, split lengthwise; 10 servings Vegetable oil, for coating; 2 liters water

Honey-Caramelized Pears with Orange-Vanilla Flan

Honey-Caramelized Pears with Orange-Vanilla Flan is a gluten free and vegetarian side dish. One serving contains 852 calories, 7g of protein, and 43g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is typical of European cuisine. A mixture of honey, heavy cream, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan, combine the milk with the cream, half of the orange zest, half of the vanilla bean and 2/3 cup of the sugar and bring just to a simmer.

Ingredients you will need

Vanilla Bean

Orange Zest

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Let the custard cool to room temperature, then whisk in the egg yolks and whole eggs.

Ingredients you will need

Egg

Egg Yolk

Custard

Equipment you will use

Whisk

Transfer the custard to a bowl, cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 25

Equipment you will use

Oven

Lightly coat ten 3- to 4-ounce ramekins with vegetable oil and arrange them in a roasting pan. Strain the custard into a large glass measuring cup and pour it into the ramekins, filling them about three-quarters full.

Ingredients you will need

Vegetable Oil

Custard

Equipment you will use

Measuring Cup

Roasting Pan

Ramekin

Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Ramekin

Transfer the roasting pan to the oven and bake for about 1 hour or until the flans are set. Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the flans until well chilled, about 4 hours.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Oven

Ramekin

Meanwhile, in a large saucepan, combine the water with the lemon zest and the remaining 2 cups of sugar, orange zest and vanilla bean. Bring to a boil, stirring to dissolve the sugar.

Ingredients you will need

Vanilla Bean

Orange Zest

Lemon Zest

Sugar

Water

Equipment you will use

Sauce Pan

Add the pears and cover with a heatproof plate or pot lid that's slightly smaller than the saucepan, to keep the pears submerged. Simmer over moderately low heat until the pears are just tender and a knife inserted in the thickest part comes out easily, about 15 minutes. Using a slotted spoon, transfer the pears to a platter.

Ingredients you will need

Pear

Equipment you will use

Slotted Spoon

Sauce Pan

Knife

Pot

Let the pears and poaching liquid cool separately.

Ingredients you will need

Pear

Divide the butter and honey between 2 large skillets and bring to a boil. Cook over high heat, stirring occasionally, until lightly golden, about 4 minutes.

Ingredients you will need

Butter

Honey

Add half of the pears to each skillet, cut side down, and cook, turning occasionally, until golden and beginning to caramelize, about 12 minutes.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Add 3/4 cup of the reserved pear poaching liquid to each skillet and cook over moderate heat, turning and basting the pears, until the liquid reduces to a thick syrup, about 8 minutes. Using a slotted spoon, transfer the pears to a platter. Stir 2 tablespoons of the poaching liquid into each skillet to thin the syrup.

Ingredients you will need

Pear

Syrup

Equipment you will use

Slotted Spoon

Frying Pan

Pour the sauce over the pears.

Ingredients you will need

Pear

Sauce

Run a thin-bladed knife around the flans to loosen them and dip the bottom of each ramekin in hot water. Top each flan with a dessert plate and invert; holding the ramekin and plate together, give the dish a good shake to unmold the flan. Arrange 2 pear halves alongside each flan.

Ingredients you will need

Dip

Water

Pear

Equipment you will use

Ramekin

Knife

Drizzle the flans and pears with the syrup and serve.

Ingredients you will need

Pear

Syrup

Equipment

Ingredients

Servings:

2kilograms

10 firm Bartlett pears (about each)—peeled, halved and cored 8larges

egg yolks 2larges

eggs, lightly beaten 355milliliters

heavy cream 177milliliters

honey 1

lemon, zest removed with a vegetable peeler 591milliliters

milk 2

oranges, zest removed with a vegetable peeler 631milliliters

sugar 113grams

stick unsalted butter 1

vanilla bean, split lengthwise 10servings

Vegetable oil, for coating 2liters

water

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The CVNE Seleccion de Fincas Tempranillo with a 4.3 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.