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Pear Flan

Pear Flan

Chef Kris Springer

Currents at the Marriott, www.currentsrestaurant.com, Springfield, MA


  • 1 ½ oz. sugar
  • 3 oz. eggs (whipped)
  • 1 ½ oz. pernod (or grand marnier)
  • ½ qt. Heavy cream
  • pinch of salt
  • clarified butter
  • pears (cored and sliced thin)
  • brown sugar


Add clarified butter to a fairly warm pan and begin browning slices of pears. Let cool before assembling rest of flan. Layer pears evenly and attractively in individual dishes. Combine eggs, sugar, pernod, salt, and cream in a bowl and mix well. Pour this mix over your pears until almost covered. Bake in a water bath (bain maire) at 275 degrees for about 30 minutes or until firm. Let cool and just before you are ready to serve, sprinkle with brown sugar evenly and place under a 500 degree broiler to caramelize- careful not to burn them!