Description
Simple, elegant baked custard with sweet, tender pears. A classic French dessert that’s easy to make and perfect for a comforting treat.
Ingredients
Scale
- 3 large, ripe pears (such as Bosc or Anjou), peeled, cored, and sliced
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 ½ cups whole milk
- ¼ cup heavy cream
- 2 tablespoons melted unsalted butter, plus more for greasing the dish
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended)
- Pinch of salt
- Powdered sugar, for dusting (optional)
- Slivered almonds, for garnish (optional)
Instructions
- Prepare the Pears: Preheat oven to 375°F (190°C). Peel, core, and slice the pears into ¼-inch thick slices. Generously butter a 9-inch round baking dish (or similar oven-safe skillet). Arrange the pear slices in a single layer at the bottom of the buttered dish, overlapping slightly.
- Make the Batter: In a large bowl, whisk together the eggs and granulated sugar until light and pale (2-3 minutes). Gradually add the flour, whisking until just combined. Slowly pour in the milk and heavy cream, whisking until smooth. Stir in the melted butter, vanilla extract, almond extract (if using), and salt.
- Bake: Gently pour the batter over the arranged pear slices in the baking dish. Bake in the preheated oven for 45-55 minutes, or until the clafoutis is golden brown and puffed up. The center should be set but still slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Cool and Serve: Let the clafoutis cool slightly in the baking dish for about 15-20 minutes before serving. Dust with powdered sugar and sprinkle with slivered almonds, if desired. Serve warm or at room temperature.
Notes
- Use ripe pears for the best flavor.
- Don’t overmix the batter.
- Bake until the custard is set but still slightly jiggly.
- Cool slightly before serving for easier slicing.
- Experiment with flavors by adding spices like cinnamon or nutmeg, or using different fruits like cherries or berries.
- Leftover clafoutis can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- If the clafoutis is too runny, bake for a few more minutes. If it’s too dry, reduce the baking time next time. Make sure to butter the baking dish generously to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes