No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Pears with Cream

Actually a custard, this dessert bakes like a tart; the filling is firm enough to cut into wedges.

  • Servings: 8
Baked Pears with Cream

Source: Martha Stewart Living, March 1998


  • 1 lemon, quartered
  • 4 ripe pears, such as Comice or Anjou, peeled and cored
  • 2 1/2 cups milk
  • 3/4 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 tablespoon pear brandy


  1. Preheat oven to 275 degrees. Fill a large bowl with cold water, and squeeze the juice from the lemon quarters directly into the water; add the rinds. Slice pears 3/8 inch thick; add to acidulated water.

  2. In a medium saucepan, bring the milk to a boil. Meanwhile, whisk sugar, eggs, egg yolks, and brandy in a large bowl until the batter leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Slowly add hot milk to egg mixture, whisking constantly, until milk has been incorporated.

  3. Using a slotted spoon, lift pears from the water, and blot dry with paper towels. In a 10-inch-round pie plate, arrange pears in a circular pattern. Pour milk-and-egg mixture over pears.

  4. Place pie plate in a shallow baking pan, and fill the pan with enough boiling water to cover the pie plate halfway up. Transfer to oven; bake until the custard has set and is just brown, about 1 1/2 hours. Transfer to a wire rack to cool slightly before serving.


Reviews (0)

Related Topics