Clafoutis aux poires

Method5 steps · about 55 min

1. 1

   Step 1: Preheat the oven to 400°F (205°C). Whisk the 3 eggs in a stand-mixer bowl. Once the yolks are broken up, gradually stream in the 2/3 cup batter sugar with the mixer on medium-low.

   Uses 3 eggs · 2/3 cup sugar for batter

2. 2

   Step 2: Add the flour (1/4 cup), pinch of salt, cognac or brandy (1 tbsp), cream (3/4 cup), milk (3/4 cup), ground ginger (1/4 tsp), nutmeg (1/8 tsp), cloves (1/8 tsp) and vanilla (1 tsp). Whisk for 2–3 minutes until combined and beginning to foam.

   Uses Whisked eggs and batter sugar · 1/4 cup all-purpose flour · 1 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

3. 3

   Step 3: Rest the batter for 10 minutes. Meanwhile, rub the 1 tbsp softened butter over the inside of a 10-inch oven-safe pan. Add the separate 2 tsp coating sugar and tilt the pan to distribute it evenly.

   Rest batter · 10 minUses Pear-custard batter · 1 tbsp unsalted butter, softened · 2 tsp sugar for coating the buttered pan

4. 4

   Step 4: Peel and core the 2 pears and cut each into 8 large wedges. Arrange in the buttered, sugared pan. Pour over the rested batter, keeping its surface about 1/2–3/4 inch below the rim; do not overfill. If any egg-containing batter remains, refrigerate it for prompt use in a fully cooked preparation, or discard it.

   Uses 2 large ripe Anjou pears · Rested custard batter, as much as fits below the rim

5. 5

   Step 5: Bake the clafoutis for approximately 40–45 minutes until golden brown and set. If using a broiler-safe pan and a darker top is desired, broil for the final 2–3 minutes, watching it closely. Let it cool until warm before serving.

   Bake clafoutis · 45 minUses Assembled pear clafoutis