Pear Clafoutis

This is one of my favourite recipes.

martha’s clafoutis batter

ingredients:

• ½ cup sugar (reserve 1 Tbsp. to dust baking dish)
• ¾ cup milk
• ¼ cup heavy cream
• 3 eggs
• 1 teaspoon vanilla extract
• pinch of salt
• 2/3 cup all-purpose flour

steps: Preheat the oven to 350F.
In a blender, combine the ingredients, and blend on high for 1 minute, scraping the sides once midway.

 Into a 9-inch glass pie dish or a fluted porcelain tart dish that has been buttered first and dusted with the reserved 1 Tablespoon of sugar, pour half the batter.

Arrange 3 cups of sliced fruit of your choice in the partly filled pan. Pour on the remaining batter and bake at 350F until the top puffs and starts to turn golden-brown, about 45-60 minutes.

Note: Everyone’s clafoutis custard is a little different (just as is everyone’s pancake batter or pie crust, though the basics are the same). Martha even has more than one on her website. For example, Mark Bittman recommends ½ cup sugar, 3 eggs, 1/3 cup all-purpose flour, ¾ cup heavy cream OR plain yogurt, 1 teaspoon of vanilla and a pinch of salt). You may like more fruit or more custard on balance. Experiment, and enjoy.