Faux Pear Custard

Faux Pear Custard

Faux Pear Custard is not overly sweet, but delicious

Autumn brings thoughts of apples, but this week I am thinking pears ….. Faux Pear Custard to be exact.

While this dish isn’t a typical custard, it isn’t a typical pie either. It’s similar to a quiche but without meat or vegetable in the filling. For that reason, I decided to call it a faux custard.

I peeled 8 medium-size ripe pears and brushed them with a mixture of lemon juice and water to keep them from browning. I set those aside and put the oven on 350 degrees to preheat while I prepared the crust and other ingredients.

For the crust I combined 1 1/2 cups of graham crackers that I had crumbled with 1/4 cup packed dark brown sugar and 1 stick (1/2 cup) melted butter in a bowl. I pressed this mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while you prepare the filling.

Preparing Faux Pear Custard

Arrange pear slices in pan for Faux Pear Custard

Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.

Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.

When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream, ice cream or your favorite topping.

A slice of Faux Pear Custard

Let custard cool completely otherwise it will fall apart

Fall doesn’t have to be just for apples anymore. Enjoy this Faux Pear Custard as the temperatures begin to cool. Not overly sweet, this scrumptious dessert will delight your taste buds and have you asking for seconds. It stores well in the refrigerator though I doubt it will last more than a day before it’s all gone.

Thanks for visiting today. I hope you’ll give this simple dessert recipe a try. If you do, please be sure to stop back by and let me know how it turned out or if you post your outcome online attach the hashtag #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you and what you think of the results.

Cucina Felice!

Faux Pear Custard

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

Fall isn't just for apples when you can enjoy this delicious Faux Pear Custard
Ingredients
  • 8 Medium-size ripe pears
  • 1½ Cups graham crackers, crushed
  • ¼ Cup dark brown sugar
  • 1 Stick (1/2 cup) butter, melted
  • 2 Large eggs
  • ½ Cup sour cream
  • ½ Cup milk
  • ¼ Cup sugar
  • 2 Tablespoons imitation vanilla flavoring
  • TOPPING
  • 1 Tablespoon sugar
  • Ground cinnamon (to taste)
  • Sliced toasted almonds (optional)
Instructions
  1. Peel 8 medium-size ripe pears and brush them with a mixture of lemon juice and water to keep them from browning. Set those aside and put preheat the oven to 350 degrees.
  2. For the crust combine 1½ cups of graham crackers (crushed) with ¼ cup packed dark brown sugar and 1 stick (1/2 cup) melted butter. Press the mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while preparing the filling.
  3. Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, ½ cup sour cream, ½ cup milk, ¼ cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
  4. Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
  5. When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream or ice cream.

 

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14 comments

  1. What a wonderful fall dish this is! I love pear season! I’ve never made anything quite like this, but you know I will be. 🙂 Thanks so much.
    John/Kitchen Riffs recently posted…The Harvard CocktailMy Profile

  2. Adri says:

    Oh my, but this sounds wonderful. Pears are just the quintessential fall dessert, and this sounds like a lovely way to prepare them!
    Adri recently posted…Gina DePalma and Copulettas – Half-moon pastries from SardiniaMy Profile

  3. Liz says:

    What a wonderful fall treat! I adore pears and have yet to bake with them this year. You’ve inspired me!

  4. Hotly Spiced says:

    This is a great autumn dish. I do love pears cooked like this. The topping sounds lovely xx
    Hotly Spiced recently posted…Malabar South Indian Cuisine, DarlinghurstMy Profile

  5. I so love things like this. Pears are a great accompaniment in baked desserts
    Tania | My Kitchen Stories recently posted…Pumpkin, Haloumi and Baby Kale SaladMy Profile

  6. Lauren says:

    I sincerely get excited for pears. I also love anything cooked in a skillet, mmmmmm.
    Lauren recently posted…Blueberry GranolaMy Profile

  7. This is something I haven’t come across before, and I am loving it. Will definitely be giving your recipe a whirl.
    Sara | Belly Rumbles recently posted…Midweek Entertaining: Two Course Meal in Under 20 MinutesMy Profile

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