Gratin de Fruits (Warm Fruit Gratin with Vanilla Custard)
Why this recipe works
- Soft fruit, set custard: Baking the fruit first allows it to soften and release juices before the custard is added, so the final dessert stays tender rather than watery.
- Creamy vanilla finish: Double cream and egg create a rich custard that sets gently around the fruit while remaining spoonable in the centre.
- Balanced sweetness: Firm apples, ripe pears and clementines bring natural acidity and fragrance, keeping the sweet custard from feeling heavy.
Get the most out of this recipe
Ingredient notes
- Choose firm fruit: Use pears that are ripe but still firm and apples that hold their shape well, so the slices soften without collapsing.
- Slice evenly: Keep the pear and apple wedges similar in size so they cook at the same rate before the custard is added.
- Use fresh citrus: Fresh clementine segments add brightness and juice; remove obvious pith to avoid bitterness in the finished gratin.
Timing notes
- Best served warm: Serve shortly after the brief rest, while the fruit juices are warm and the custard is softly set.
- Let it settle briefly: A short rest helps the custard finish setting and makes the gratin easier to spoon from the dish.
- Best on the day: The gratin keeps, but the fruit and custard have the best texture when served freshly baked.
Common mistakes
- Walking away from the grill: The top can colour very quickly under a hot grill, so watch closely and remove the dish as soon as it is golden and lightly blistered.
- Over-setting the custard: Cook until the edges are set but the centre still has a slight wobble, unless a fully set custard is needed for food safety reasons.
- Using overripe fruit: Very soft fruit can break down during the first bake and make the gratin loose rather than neatly spoonable.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Lightly butter a baking dish.
- Peel, core and slice the pears and apples into even wedges. Peel the clementines and separate into segments, removing any obvious pithy bits.
- Arrange the fruit in the dish, tucking the clementine segments between the pear and apple. Sprinkle over 40 g of the caster sugar and all the cinnamon.
- Bake for 15 minutes, until the fruit is just starting to soften and release juices. The fruit should still hold its shape.
- Meanwhile, whisk the eggs with the remaining 20 g caster sugar, then whisk in the double cream and vanilla extract. Whisk just until smooth.
- Pour the custard mixture evenly over the hot fruit. Return to the oven for 8 minutes, until the custard is lightly set around the edges but still a little wobbly in the centre.
- Switch the oven to the grill on high and place the dish under the grill. Grill for 2 to 4 minutes until the top is golden and lightly blistered, watching closely so it does not burn.
- Rest for 3 minutes, then serve warm with a spoonful of the juices and custard over each portion.
Recipe notes
Tips
- Keep the fruit slices fairly even so they soften at the same rate and do not collapse before the custard sets.
- When grilling, keep the dish 8 to 10 cm from the heat and do not walk away; the top can colour quickly.
- Eggs in desserts may be undercooked for some people; if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook until the custard is fully set and piping hot.
Substitutions
- Replace Pear with Apple for an all-apple gratin; keep the total amount of fruit the same.
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with Light brown sugar for a slightly caramel note.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat in a 180°C (355°F) oven for 10 to 12 minutes until piping hot; avoid re-grilling as the custard can split.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Milk
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