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Pear Custard Pies Recipe

Pear Custard Pies Recipe
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Serving : 8
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Prepare the ingredients before making Pear Custard Pies in your home. Then, follow these steps below to serve Pear Custard Pies for your family or friends.

Ingredients: Pear Custard Pies

  • Pear Compote
  • 1 Asian pear
  • 2 tbsp Sugar
  • 1/2 Lemon juice (or lemon juice powder)
  • Custard Creme
  • 1 Egg yolk
  • 25 grams Sugar
  • 10 grams Cake flour
  • 120 ml Milk
  • 5 drops Vanilla extract
  • Pie Crust
  • 2 sheets Frozen puff pastry

How to Make Pear Custard Pies

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Pear Custard Pies in your home by yourself.

    Step 1
  • Pear Compote: Quarter the pear, peel it, and remove the core. Slice diagonally into 5 mm thick slices.
  • Step 2
  • Combine the pear from Step 1, sugar, and lemon juice in a heat resistant container, cover with a lid (or cling film) and microwave for 3 minutes. Turn the pears over, cover with a lid and microwave for another 2 minutes.
  • Step 3
  • Let it cool down a little. When it's cool enough, chill in the fridge.
  • Step 4
  • Blind-baking the pie crust: Thaw the frozen puff pastry sheet in the fridge (about 30 minutes). Roll it out with a rolling pin to shape into a square (1 at a time).
  • Step 5
  • Quarter the pastry from Step 4. Make 4 slits and put into muffin molds.
  • Step 6
  • Make 4 slits as shown in the picture.
  • Step 7
  • Place a aluminum cup on each pastry and fill with baking beans. Blind bake in a preheated oven at 200°C. Bake for 10 minutes, remove the baking beans and bake for another 10 minutes.
  • Step 8
  • Custard Cream: Combine the egg yolk and sugar in a bowl, and mix with a whisk until the mixture turns whitish. Sift in the cake flour and mix well.
  • Step 9
  • Warm up the milk in the microwave. Add 1/3 of the milk into Step 8 and mix lightly. Then add the rest of the milk and mix well.
  • Step 10
  • Transfer to Step 9 into a pan, heat over medium heat while stirring. When thickened, remove from the heat. Cool the pan in a bowl of iced water.
  • Step 11
  • When it's cooled a little, transfer to a container, cover tightly with cling film and chill in the fridge. You can whip heavy cream and combine with the custard cream if you like.
  • Step 12
  • To finish: Put the custard into the cooled pie pastry and decorate with the pear compote. You can put the whipped cream under the custard if you like.
  • Step 13
  • -
  • Step 14
  • If the bottom of the pie crust is puffed up, press lightly to flatten it to secure the cream.
  • Step 15
  • I made my own pie crust! Please give it a try when you have time.
  • Step 16
  • I put canned tangerines (this one is canned Dekopon citrus) on top!
  • Step 17
  • I can only make 6 pies with this mold, so I use paper muffin cups to bake the rest. Cut the top part of the cups to adjust the height.
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