Clafoutis aux poires
A custard dessert made with warm spices like ginger and nutmeg, as well as sweet pears.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 eggs
- 2/3 cup + 2 tsp sugar, divided
- 1/4 cup all-purpose flour
- a pinch salt
- 1 tbsp cognac or brandy
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 2 large ripe Anjou pears
- 1 tbsp unsalted butter, softened
Instructions
- 1
Preheat the oven to 400°F. Begin by whisking the eggs with the in the bowl of a stand mixer. Once the yolks are broken up, gradually stream in the 2/3 cup of sugar with the mixer speed on medium-low.
- 2
Add in the flour, salt, cognac, heavy cream, whole milk, spices, and vanilla. Whisk for 2 to 3 minutes until combined and starting to foam.
- 3
Let the batter rest in the bowl for 10 minutes. Meanwhile, prepare a 10-inch oven-safe pan by rubbing softened butter all over the inside of the pan. Add the 2 teaspoons of sugar and move the pan from side to side to evenly distribute the sugar along the inside of the pan.
- 4
Peel, core, and cut the pears into 8 large wedges each. Place the pear wedges in the pan. Pour the batter over all the pears just until the batter reaches just about near the rim of the pan (about 1/2" to 3/4" below the rim).
- 5
Bake the clafoutis for approximately 40 to 45 minutes until it's golden brown. If desired, turn on the broil setting for the last 2 to 3 minutes to get the top extra crispy and dark brown. Serve the clafoutis warm (not hot).