Pear Custard Cake Recipes

PEAR CUSTARD CAKE

Pear Custard Cake image

This is one of my go to recipes when you need something QUICK and EASY! Everyone loves it. You can switch the pears for apples or rhubarb. All are good! Try serving it with vanilla ice cream.

Provided by Tess Geer @dmsgrl

Categories Cakes

Number Of Ingredients 4

Ingredients

1 box(es) yellow cake mix
3 cup(s) chopped fresh pears, apples or rhubarb
1/2 can(s) sugar
2 cup(s) heavy cream

Steps:

Preheat oven to 350. Prepare cake mix according to instructions.
Pour cake mix into prepared 9x13 inch pan. Sprinkle chopped fruit evenly over cake mix. Sprinkle sugar over fruit. Pour cream evenly over all.
Bake for 40 minutes or until puffy and lightly brown. Remove and let cool. Serve warm or refrigerate and serve cold.

IMPOSSIBLY EASY PEAR-CUSTARD PIE

Impossibly Easy Pear-Custard Pie image

Original Bisquick® mix provides simple addition to this wonderful pear custard pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup Original Bisquick™ mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
1/2 cup Original Bisquick™ mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Steps:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 1 g

PEAR AND CUSTARD TART

Pear and Custard Tart image

Make and share this Pear and Custard Tart recipe from Food.com.

Provided by evelynathens

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 sour cream pie crust (in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large egg
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon

Steps:

Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
Gently press into place.
Trim and finish edges.
Refrigerate 30 minutes.
Preheat oven to 375F.
Line pastry with foil and fill with pie weights or dry beans.
Bake 15 minutes.
Remove foil and weights and continue baking 10 more minutes.
Cool.
Arrange pears in pastry in concentric circles, overlapping slightly.
Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
Pour over pears.
Sprinkle lightly with ground nutmeg and cinnamon.
Continue baking until custard is set, about 30 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5

PEAR CUSTARD BARS

Pear Custard Bars image

When I take this crowd-pleasing treat to a potluck, I come home with an empty pan every time. Cooking and baking come naturally for me - as a farm girl, I helped my mother feed my 10 siblings. -Jeannette Nord, San Juan Capistrano, California

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 bars.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
2/3 cup chopped macadamia nuts
TOPPING:
1 can (15-1/4 ounces) pear halves, drained
1 package (8 ounces) cream cheese, softened
1/2 cup plus 1/2 teaspoon sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

Nutrition Facts : Calories 225 calories, Fat 15g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 114mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED PEAR CUSTARD

Baked Pear Custard image

Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.

Provided by Disque

Categories Dessert

Time 1h5m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 9

Ingredients

4 pears, cored, peeled and thinly sliced
1/4 cup unsalted butter, melted
3 eggs
3/4 cup milk
1/4 teaspoon salt
1/3 cup sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
powdered sugar (to garnish)

Steps:

Preheat oven to 350 degrees.
Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5

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