French · Dessert
Pear Almond Baked Custard
A French-inspired baked custard tart reworked around a protein-forward base: tender pear slices sit under a smooth almond-scented custard thickened with whey protein and Greek yogurt instead of cream and pastry, finished with toasted flaked almonds.
$1
12 minsPrep
30 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
255Calories
20.1gProtein
11.3gFat
19.7gCarbs
13.4gSugar
3.7gFiber
114mgSodium
98mgChol
2.4gSat Fat
299mgPotassium
145mgCalcium
1.2mgIron
0.5mcgVitamin B12
2.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Herbal Tea
local
Normandy Pear Perry
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (160°C fan). Lightly butter-spray or oil two 180ml ramekins.
2
Fan the thinly sliced pear across the base of each ramekin, dividing evenly.
3
In a bowl, whisk the egg and egg white with the Greek yogurt until smooth, then whisk in the whey protein isolate, almond flour, sugar, vanilla extract and cinnamon until fully combined with no lumps.
4
Pour the custard batter over the pear slices in each ramekin, filling to just below the rim.
5
Scatter the flaked almonds over the top of each ramekin.
6
Place the ramekins on a baking sheet and bake for 28-32 minutes, until the custard is just set with a slight wobble in the centre and the almonds are golden.
7
Remove from the oven and allow to cool for 10 minutes before serving warm, or chill for a firmer set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g thinly sliced pear
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 2.5 oz70g greek yogurt
- 0.7 oz20g whey protein isolate
- 0.6 oz18g almond flour
- 0.4 oz10g flaked almond
- 0.4 oz10g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g cinnamon ground
