Pear clafoutis
Diced pears baked in an egg, milk and crème fraîche batter flavoured with vanilla sugar.
Active time15 min
Cooking45 min
Total1 h 15 minResting : 15 min
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Ingredients
- 3 pears
- 100 ml crème fraîche
- 250 ml milk
- 4 eggs
- 80 g wheat flour
- 100 g caster sugar
- 1 sachet of vanilla sugar
Preparation
Preheat the oven to 180 °C. Line a deep tart tin with baking paper. Peel and core the pears, then dice them.
3 pears- oven
- deep tart tin
- baking paper
- knife
- vegetable peeler
- chopping board
Whisk the eggs with both sugars. Stir in the flour, then gradually add the crème fraîche and milk. Mix until no lumps remain.
100 ml crème fraîche250 ml milk4 eggs80 g wheat flour100 g caster sugar1 sachet of vanilla sugar- mixing bowl
- whisk
Add the pears to the batter, pour into the tin and bake for about 45 minutes. The centre should be set and a knife inserted into it should come out without liquid batter. Leave to cool slightly for 15 minutes.
- oven
- deep tart tin
- knife
- wire rack
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration