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Recipe for :

Flan aux Poire

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 large pears
3/4 cup whipping cream
3/4 cup milk
2 eggs
1/3 cup sugar
4 pinches of cinnamon
2 tablespoon butter


  • First peel the pears and cut them in half, remove seeds and slice them.
  • Put the sliced pears in a saucepan with 2 tablespoons of sugar. Cook over low heat until tender.
  • Preheat oven to 300ºF.
  • With butter grease some individual serving bowls (oven proof).
  • In a mixing bowl, stir together the eggs, milk, whipping cream and cinnamon.
  • Pour mixture into each bowl and place a couple pear slices in each bowl.
  • Bake for 1 hour.
  • Serve warm. Can be served on its own or with a chocolate or raspberry sauce.

Serves 4 - 6

Martin James