Ingredients
- 4 ripe pears, sliced
- 3 eggs
- 120 ml Quebec maple syrup
- 80 g flour
- 250 ml milk
- 100 ml cream
- 1 tsp vanilla
- pinch salt
- butter for dish
Method
- Butter a 24 cm dish, arrange pear slices.
- Whisk eggs, maple syrup, vanilla, salt.
- Add flour, then milk and cream, whisk smooth.
- Pour over pears.
- Bake at 165°C for 35–40 min until set and puffed.
- Serve warm.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: 100 g sugar → 120 ml maple syrup; reduce milk from 300 ml to 250 ml to keep batter set; oven from 180°C to 165°C to avoid curdling the custard.
Why Quebec maple syrup: Maple deepens the pear's sweetness and lightly browns the surface, giving a rustic gold hue that white sugar can't provide.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →