Guests will be impressed by this exquisite custard and pear dessert, which is topped with whipped cream.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon softened butter
- 2 ripe pears – peeled, cored, and sliced, or more to taste
- 3 eggs
- ¾ cup white sugar
- 1 ½ cups heavy whipping cream
- ½ cup all-purpose flour
- 2 tablespoons kirsch (cherry brandy)
- 2 tablespoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
- Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
- Pour batter over the pears in the baking dish.
- Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners’ sugar.
- Substitute pear brandy for the kirsch if desired.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 127 mg |
| Sugars | 25 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very yummy! I doubled the pears. Thanks.
more pears can be added.
Will try this for Thanksgiving! I’ve been making a lot of clafoutis versions recently but haven’t yet tried pear. It’s been a crowd pleaser….I like my ‘base’ recipe(very similar) that I’ve been using but will add brandy per your suggestion.
Great pear custard dessert. I covered the bottom of the dish in the batter and placed in the oven for 10 minutes. This added a firmer bottom to the calfloutis. I make may fruit variations