My grandmother taught me how to make clafoutis on a rainy October afternoon, and the memory still smells like warm butter and baking pears. I remember the kitchen light slanting across the table as she handed me a wooden spoon and said, “Don’t worry — it’s just like pancake batter.” That simple sentence turned a fussy-looking custard into something I could make with my eyes closed. This pear clafoutis feels like a hug from the inside: soft, custardy center, edges that sing a little crisp note, and pears that stay tender but not mushy. If you want one dessert that makes a weeknight feel like a celebration, this is it.
Quick Facts
- Yield: Serves 6
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 55–60 minutes
Why This Recipe is Awesome
This pear clafoutis comes together faster than you think and tastes like something out of a tiny French bakery. It’s creamy, custardy, and studded with tender slices of **pear** that keep their shape. The edges turn golden and slightly caramelized while the center stays pillowy. It’s so easy even your oven can’t mess it up — plus it doubles as breakfast, dessert, or an impressive thing to bring to brunch. Who doesn’t love a bake that smells like vanilla and browned butter and looks like you worked all day?
Ingredients
For the Main Dish:
- 3 large **eggs**
- 3/4 cup granulated **sugar**, plus 1 tbsp for sprinkling the pears
- 1 cup whole **milk
- 1/2 cup heavy **cream** (or use 1 1/2 cups milk total if you don’t have cream)
- 1 cup all-purpose **flour
- 1/8 tsp fine **salt
- 2 tbsp melted **butter**, plus extra for the pan
- 1 tsp pure **vanilla extract
- 1 tbsp lemon zest (optional, brightens the pears)
- 3–4 medium **pears**, peeled, cored, and sliced (about 3 cups)
- Confectioners’ sugar, for dusting (optional)
For the Sauce / Garnish (if applicable):
- Optional: **whipped cream**, **vanilla ice cream**, or a drizzle of **caramel sauce**
How I Make It
Step 1:
Preheat your oven to 375°F and butter a 9-inch pie dish or a shallow gratin. I like a little extra butter around the edges so the batter slides out easily and the crust browns prettily. Toss the sliced **pears** with that extra 1 tbsp sugar and a pinch of lemon zest so they glisten and start releasing a hint of juice while you work.
Step 2:
Whisk together the **eggs** and 3/4 cup sugar in a medium bowl until slightly frothy. Add the **vanilla**, **lemon zest**, and the **melted butter** and whisk until glossy. Stir in the **flour** and **salt** until the mixture looks smooth, then gradually whisk in the **milk** and **cream** to make a pourable batter — think thin pancake batter, not milkshake-thick.
Step 3:
Arrange the sugared **pear** slices in the buttered dish in a single layer (overlapping is fine). Pour the batter over the pears, letting it settle around the fruit. You’ll hear the soft little plop as the batter meets the fruit — tiny kitchen music. If a few pear tips stick up, that’s charming — those bits caramelize and get delightfully chewy.
Step 4:
Bake at 375°F for 40–45 minutes until the clafoutis puffs slightly and the edges turn **golden** and the center looks set but still jiggles a little — like a still-firm pudding. If the top browns too fast, tent loosely with foil after 25 minutes. The aroma will shift from milky to fragrant vanilla and pear; that’s your cue it’s nearly done.
Step 5:
Let the clafoutis rest for at least 10 minutes — it will sink a touch and finish setting. Dust with confectioners’ sugar, slice into wedges, and serve warm with a scoop of **vanilla ice cream** or a dollop of whipped cream. If you like a hit of texture, sprinkle toasted sliced almonds on top just before serving.
Pro Tips
- Use ripe but firm **pears** (Bosc, Anjou, or Bartlett). Overripe pears turn mushy; under-ripe pears stay too crisp.
- Room-temperature **eggs** blend more evenly; take them out of the fridge a bit early for a silkier batter.
- If you don’t have heavy cream, use all whole **milk** — the result still tastes great but trims a touch of richness.
- For extra flavor, swap 1/2 tsp vanilla for 1/2 tsp **almond extract** (tiny amount packs a punch).
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap pears for **apples** or **plums**; apples give a firmer bite, plums add tartness.
- Replace whole milk + cream with a 1:1 mix of milk and **unsweetened almond milk** for a lighter dairy option; texture loosens slightly.
- For a gluten-free version, use a 1:1 gluten-free flour blend — batter texture changes subtly, but flavor stays lovely.
- Dairy-free option: use full-fat canned **coconut milk** (shake can) in place of milk and omit butter or use melted coconut oil; the clafoutis will gain a faint coconut note.
Variations & Tips
- Add a handful of **raspberries** between pear slices for a bright pop of color and tartness.
- Stir 1/4 cup of **orange liqueur** (like Grand Marnier) into the batter for adults-only elegance.
- Make mini clafoutis in ramekins for individual servings — reduce bake time to about 20–25 minutes.
- For a nutty spin, sprinkle chopped toasted pecans on top before serving.
- Turn it savory: omit sugar, use ripe tomatoes or roasted squash, and add herbs for a brunch-friendly custard.
- Creative twist: fold in 1/3 cup **ricotta** for extra creaminess and a slightly tangy finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can assemble the clafoutis and refrigerate it, covered, for up to 24 hours before baking. After baking, store leftovers in the fridge for up to 3 days and reheat gently in a 350°F oven for 8–10 minutes or until warm.
- Can I double the recipe?
- Sure thing. Use a larger baking dish (12-inch tart or a 9×13 pan) and increase bake time by about 10–15 minutes; start checking at the original time. The center may take longer to set, so watch for the gentle jiggle rather than relying on time alone.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. If you must, use 1 1/2 tbsp neutral oil (like canola) for every 2 tbsp butter called for.
- How do I know it’s done?
- Look for **golden edges**, a lightly browned top, and a center that jiggles slightly but doesn’t look liquid. A toothpick in the center should come out mostly clean with a few moist crumbs, not wet batter.
- What if I don’t have ingredient X?
- Short on flour? Use 3/4 cup all-purpose + 1/4 cup almond flour for a delicate crumb. No heavy cream? Use extra whole milk. No vanilla? A pinch of citrus zest brightens things up.
How I Like to Serve It
I serve warm slices with a scoop of **vanilla ice cream** and a hot cup of coffee for a lazy weekend breakfast. For dinner parties, I put it on the table with whipped cream and a sprinkle of toasted almonds so guests can help themselves. It feels right at fall gatherings, but it also brightens a spring brunch when pears are still the star. Trust me — it fits cozy nights and sunny mornings alike.
Notes
- Store leftovers covered in the fridge for up to 3 days; reheat at 350°F for 8–10 minutes to refresh the texture.
- Make-ahead tip: assemble and chill the dish up to 24 hours before baking to save time on the day you want to serve it.
Final Thoughts
Closing: Go on—slice into that golden, fragrant clafoutis and steal a warm piece before anyone notices. Now go impress someone — or just yourself — with your homemade masterpiece!