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Angel Pear Flan

Low chemical, contains egg, free of dairy, gluten, nut and soy.

Image of Angel Pear Flan

Canola oil, for greasing
Maize cornflour (cornstarch), for dusting


2 egg whites
pinch of ground sea salt
pinch of cream of tartar
115 g (½ cup) caster (superfine) sugar


2 tablespoons maize cornflour (cornstarch)
2 tablespoons sugar
2 x 425 g (15 oz) cans pears in syrup, drained and puréed
2 egg yolks
1 teaspoon citric acid


3 canned pear halves, thinly sliced
250 ml (1 cup) Pear juice
3 teaspoons arrowroot


Serves: 5


Preheat the oven to 140°C (275°F/Gas 1). Lightly grease a 20 cm (8 in) pie plate or flan tin and dust with maize cornflour. For the meringue crust, beat the egg whites with the salt and cream of tartar until stiff, white and dry. Add the sugar gradually, beating well after each addition. Spread the meringue across the bottom and up the sides of the prepared pie plate. Bake for 1 hour. Allow the meringue to cool completely. Meanwhile, prepare the filling. In a saucepan, blend the cornflour and sugar with the pear puree, egg yolks and citric acid. Cook over medium heat until the mixture boils and thickens, stirring constantly. Allow to cool. Scoop the cooled filling into the cooled meringue base. Chill in the refrigerator until set. For the topping and glaze, arrange well-drained pear slices on the filling. Blend the pear juice with the arrowroot in a small saucepan and cook over medium heat until the mixture boils and thickens. Cool slightly. Pour over the pear slices. Chill in the refrigerator until cold.

Preparation time: 50 minutes
Cooking time: 1¼ hours

HINT:- This is best eaten on the day it is made, although you can make the base the day before and store it in an airtight container.

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