After marching home this evening after a long day of museum fare (more on that to come), through the blustery winds and the fierce cold, I started to dream about Pear Clafouti.
This little thought didn't just bubble up from the blue. We do have fresh Bartlett pears in the house--the first installment of our fruit of the month club. And we did recently purchase some Poire William with a possible clafouti in mind, so it was only natural after a day of adventure to want to settle home with a little pear custard.
Creamy and soft, delicate and smooth--clafouti is like a heavenly custard pancake.
Ina Garten's Pear Clafouti is outrageously good. It never fails me and it's A's new favorite dessert.
You will need:
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. 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 confectioners' sugar, and creme fraiche.
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