Pear clafoutis: the easy recipe
What types of pears should I choose for a clafoutis that stays moist without releasing too much water?
Ingredients · Servings 6 people
- 4 egg units
- 100g caster sugar
- 1 sachet of vanilla sugar
- 80g flour
- 10 cl fresh cream
- 0.25 liters of milk
- 3 pear units
Method · 10 min
- Preheat the oven to 180°C (gas mark 6). In a bowl, whisk together the eggs, caster sugar and vanilla sugar.
- Gradually add the cream and flour, then the milk. Stir well; the batter should be smooth and lump-free.
- Peel and dice the pears, add them to the mixture.
- Pour everything into a greased mold and bake for about 45 minutes at 180°C, keep an eye on it, the top of the clafoutis should be nicely browned.
Choose ripe but firm pears, such as Conference or Comice. They give a pleasant melt-in-your-mouth texture when cooked without releasing too much juice, which prevents a soggy clafoutis.
