At last I have made this recipe on clafoutis with pears and vanilla, which I found in the weekly magazine Femina back in 2013 (issue 9/2013) !!!
Instead of baking these clafoutis in creme bruleé bowl, I used some ramekins, which were not broad enough. So the clafoutis dough was raising a lot during the baking almost like a souffle, and then they collapsed. The taste was great, and now I know, that I wish for Christmas :-)
Instead of pears you would also make these clafoutis with cherries or raspberries.
Clafoutis with pears and vanilla: - 6 servings
- 4 eggs
- 75 g sugar
- ½ vanilla pod - only the corns
- 5 cardamon kernels - freshly grained
- 50 g (cake) wheat flour
- 25 g butter - melted
- 2 dl full-fat milk
- 4 pears
- Heat up the oven to 180'C.
- Glaze the forms with oil or butter.
- Whip eggs, sugar, vanilla corn and cardamon very well together.
- Stir in the wheatflour, followed by the melted butter and milk.
- Core and peel the pears. Cut the pears into slices of ½ cm.
- Place the pears slices in the forms.
- Pour the clafoutis dough on top of the pear slices.
- Bake the clafoutis at 180'C for 20-25 minutes.
- Cool down.
- Prior to serving, sprinkle them with icing sugar.