Pear Clafouti à la Bardot
Inspired by French icon Brigitte Bardot, my Pear Clafouti is essentially pears suspended in custard. Simple, elegant, & completely delicious.
Servings: 5 Print Recipe
- 3 Tbsp turbinado sugar
- 3 eggs, room temperature
- ½ cup sugar
- ⅓ cup flour
- ⅓ cup + 1 Tbsp almond flour
- 1 cup milk or cream
- 2 Tbsp butter, melted
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste, or one additional tsp vanilla extract
- 1 tsp lemon zest, plus a little more for garnish
- 1 ½-2 large pears, peeled, cored, and thinly sliced
- Powdered sugar, to garnish
Prepare the baking dish
Oil a 9 or 9 ½ inch round glass baking dish (such as a standard-sized pie dish), or four, 5 inch mini pie/tart dishes. Now take the turbinado sugar granules, and press them into the bottom of your baking dish (or dishes) and up the sides. Set aside.
Beat the eggs and sugar
In a large mixing bowl, use a stand or handheld mixer to beat the eggs on medium speed, until the yokes break and come together.
Without stopping the mixer, slowly add in the sugar. Beat until the eggs and sugar form a light mixture, and no sugar granules can be seen, about 3 minutes.
Add the other batter ingredients
Without stopping the mixer, now slowly add in the flour, followed by the almond flour.
Once the flours are fully incorporated, add in the melted butter, cream/milk, vanilla extract, vanilla bean paste (if using), salt, and lemon zest. Keep mixing until everything comes together, and you have a smooth, fluffy custard batter.
Let the batter sit for about 10 minutes while you prepare the pears.
Pour the custard over the top and bake
Pour the custard batter over the pears in your baking dish (or dishes). Leave about ½ inch of space at the top of your baking dish to allow the clafouti to rise in the oven without spilling over the edge of your dish.
For a 9 or 9 ½ inch round dish: Bake at 375 degrees for 27 minutes, until the top of the clafouti is firm in the center with very little jiggle.
Important Note: The clafouti will get brown on top! It's going to happen, so don't worry, the clafouti is not burning. The important thing here is to let the clafouti bake until the center is set, so don't be tempted to pull it out of the oven before that happens.
For four 5 inch dishes: Bake at 375 degrees for 18-22 minutes.
Serve and enjoy!
Remove the clafouti from the oven and garnish with powdered sugar, followed by a little bit of lemon zest.
Serve the clafouti warm, at room temperature, or even cold. It pairs well with homemade whipped cream.
This recipe is easy, but once you turn that mixer on, things move fast! Pre-measure out each ingredient before you begin mixing to ensure success. The clafouti will get brown on top during baking! It's going to happen, so don't worry, the clafouti is not burning. The important thing here is to let the clafouti bake until the center is set. Don't be tempted to pull it out of the oven before that happens. I've baked this clafouti in cast iron and in glass baking dishes, and I strongly recommend using a glass baking dish here. If you've got a sensitive pallet, cast iron can impart a slightly metallic taste to delicate-flavored desserts like this.