“Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
  5. Set aside for 10 minutes.
  6. Meanwhile, peel, quarter, core, and slice the pears.
  7. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  8. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
  9. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

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