Pear Clafoutis

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves8
  • DifficultyEasy
1 tbsp unsalted butter, at room temperature
65g caster sugar, plus 1 tbsp
3 extra-large eggs, at room temperature
6 tbsp plain flour
300ml double cream
2 tsp pure vanilla essence
1 tsp grated lemon zest (2 lemons)
1/4 tsp salt
2 tbsp pear brandy, such as poire william
2 to 3 firm but ripe pears
Icing sugar
Creme fraiche
1) Preheat the oven to 190C/Gas mark 5. Butter a 25cm round by 4cm deep baking dish and sprinkle the bottom and sides with 1 tbsp of the caster sugar.

2) Beat the eggs and the remaining 65g of caster sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.

3) On low speed, mix in the plain flour, cream, vanilla essence, lemon zest, salt and pear brandy. Set the batter aside for 10 minutes.

4) Meanwhile, peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.

5) Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with icing sugar, and with creme fraiche.

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