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Golden baked pear flognarde in a white pie dish with visible pear slices and a dusting of powdered sugar on top

Baked Pear Flognarde: Soft, Custardy, and Simple to Make

A French baked custard dessert with sliced pears set in a soft, eggy batter, baked until golden and gently puffed.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 3 pears medium (about 450 g); peeled, cored, sliced 5 mm thick
  • 3 large eggs room temperature
  • 60 g granulated sugar plus 1 tbsp for topping
  • 250 ml whole milk
  • 60 g all-purpose flour
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tbsp butter for greasing the dish
  • 1 tbsp powdered sugar for dusting before serving

Method
 

  1. Heat the oven to 180 C / 350 F. Butter a 23 cm / 9-inch baking dish or pie dish with the 1 tbsp butter.
  2. Peel, core, and slice the pears into 5 mm thick pieces. Arrange them in a single layer in the prepared dish, overlapping slightly.
  3. Whisk the eggs and 60 g sugar together in a mixing bowl until pale and slightly thickened, about 1 minute.
  4. Whisk in the flour and salt until no lumps remain. Add the milk and vanilla extract, whisking until the batter is smooth and pourable, or blitz everything in a blender for 10 seconds.
  5. Pour the batter over the pears, letting it settle into the gaps between slices.
  6. Sprinkle the remaining 1 tbsp sugar evenly over the top.
  7. Bake for 35 to 40 minutes, until puffed and golden brown, with a slight jiggle left in the center when you nudge the dish.
  8. Cool in the dish on a rack for at least 10 minutes. It will sink in the middle as it cools, which is normal.
  9. Dust with powdered sugar and serve warm or at room temperature.

Notes

  • Slice pears to an even 5 mm thickness for consistent cooking.
  • Pull the dish out when the center still jiggles slightly, not when fully firm.
  • Sinking in the middle after baking is expected, not a failed bake.
  • Cool for at least 10 minutes before slicing so the custard sets properly.
  • Dust with powdered sugar just before serving, not before baking.