Pear Clafouti

Ingredients

• 2  purée of usa bartlett pear firm ripe
• 8 servings powdered sugar 
• 8 servings crème fraîche 
• 3 extra large eggs at room temperature
• 6 tablespoons flour all-purpose
• 0.3 cup granulated sugar 
• 1.5 cups cup heavy whipping cream 
• 0.3 teaspoon kosher salt 
• 1 teaspoon lemon zest grated (2 lemons)
• 2 tablespoons pears (recommended: Poire William)
• 1 tablespoon butter unsalted at room temperature
• 2 teaspoons vanilla extract pure

Equipment

• bowl
• oven
• baking pan
• hand mixer

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
4. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
5. Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
6. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
7. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.