Prep 45 mins
Cook 0 mins
This is adapted from "The Cuisine of Jacques Maximum," edited and adapted by Caroline Conran. Apples can be substituted for the pears. Maximum suggests serving it with terrine of foie gras, but it also would complement roast chicken, grilled duck, seared steak or sauteed veal.
- 2 pears, ripe (Red Anjou or Comice)
- 4 tablespoons unsalted butter (plus extra for ramekins)
- 2 large eggs
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
- 1⁄8 teaspoon fresh ground black pepper
- Peel, core, quarter and slice the pears very thin. Melt the 4 tablespoons of butter in a skillet over medium-high heat and sauté the slices until they soften, without letting them brown, about 7 minutes.
- Remove from the heat and allow to cool.
- Heat the oven to 400°F
- Butter 4 (4-inch-wide) ramekins or tart pans.
- Mix the eggs and cream in a bowl and season with the salt and pepper. Stir in the pears. Divide the mixture among the ramekins.
- Bake 15 minutes.
- Let the clafouti sit 5 minutes, then turn out onto serving plates.
- Garnish with cracked black pepper.