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+ servings
Pear Clafouti
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

Adapted from Ina Garten's Barefoot Contessa

Course: Dessert
Servings: 8 servings
  • 1 tbsp unsalted butter at room temperature I used Kerrygold
  • 1/3 cup + 1tbsp granulated sugar
  • 3 extra large eggs at room temperature
  • 6 tbsp all-purpose flour Can sub gluten free
  • 1-1/2 cups heavy cream I saw some people subbed half&half but have not tried myself
  • 2 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 2 tbsp pear juice (no additives)
  • 2-3 firm Bartlett (or green) pears
  • Optional: powdered sugar or fresh whipped cream
  1. Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tbsp of granulated sugar. 

  2. 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, salt, and pear juice. Set aside for at least 10 minutes, but up to 30 minutes is ok.

  3. 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. Mine took closer to 45 but I used a smaller, deep dish and had other things baking in the oven as well. 

    Serve warm or at room temperature, sprinkled with powdered sugar or whipped cream.