Pear Clafoutis
Why this recipe works
- Soft custard texture: Eggs, whole milk and flour create a thin batter that sets gently around the fruit rather than becoming dense.
- Lightly sweet finish: Caster sugar sweetens the custard without overwhelming the natural flavour of ripe pears.
- Flexible serving temperature: The clafoutis can be served warm for a softer texture or at room temperature once it has settled.
Get the most out of this recipe
Timing notes
- Let it settle briefly: A short rest after baking helps the custard relax and makes serving easier.
- Best served warm or room temperature: Serve soon after baking for the lightest texture, or let it stand longer if you want cleaner slices.
- Best on the day it is baked: The custard is at its most delicate when freshly baked, though leftovers can be refrigerated.
Ingredient notes
- Choose ripe but firm pears: Pears should be fragrant and yielding but not soft, so they hold their shape during baking.
- Use whole milk for body: Whole milk gives the batter enough richness while keeping the finished clafoutis light.
- Slice evenly: Even pear wedges help the fruit cook at the same rate and sit neatly under the custard.
Texture tips
- Whisk the flour in before the milk: Combining the flour with the egg mixture first helps prevent lumps once the milk is added.
- Look for a gentle wobble: The centre should be just set; baking until completely firm can make the custard feel dry or eggy.
- Rest longer for neater slices: Letting the clafoutis stand for about 15 minutes gives the custard time to firm while staying warm.
Make-ahead tips
- Bake earlier in the day: Clafoutis holds well at room temperature for serving later, making it useful for low-effort entertaining.
- Reheat gently: Warm refrigerated portions in a 160°C (320°F) oven until heated through.
- Avoid freezing: Freezing is not recommended, as the custard texture can become watery once thawed.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Use a little of the butter to generously grease a baking dish, then set it in the oven for 3 minutes to warm.
- Peel, core and slice the pears into wedges. Arrange them in the warm dish in an even layer.
- In a mixing bowl, whisk the eggs with the caster sugar and salt until the sugar starts to dissolve and the mixture looks slightly paler. Whisk in the flour until smooth.
- Whisk in the milk and vanilla extract until you have a thin, lump-free batter. Melt the remaining butter and whisk it into the batter.
- Pour the batter over the pears. Bake for 30 to 35 minutes until puffed, golden at the edges, and just set with a gentle wobble in the centre.
- Leave to cool for 5 minutes so it settles slightly. Serve warm or at room temperature.
Recipe notes
Tips
- If the top is browning too quickly, move the dish to a lower shelf for the final 10 minutes of baking.
- For the cleanest slices, let the clafoutis stand for 15 minutes before serving; it will still be pleasantly warm.
- If serving to anyone vulnerable, use eggs that are safe for raw and lightly cooked dishes, as the centre should remain just set.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Pear with apple for an apple clafoutis with a similar bake and texture.
- Replace Whole milk with milk and cream for a richer custard texture.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat portions in a 160°C (320°F) oven for 8 to 10 minutes until warmed through, or serve chilled.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Jam Roly-Poly (Steamed Suet Pudding with Jam)
Steamed suet pudding rolled with strawberry jam
Aletria (Portuguese Vermicelli Custard Dessert)
Portuguese vermicelli custard with lemon zest and cinnamon
Bua Loy (Sweet Rice Dumplings in Coconut Milk)
Thai rice dumplings served in warm pandan coconut milk
Gratin de Fruits (Warm Fruit Gratin with Vanilla Custard)
Warm fruit gratin topped with vanilla custard and grilled golden
Rabri (Thickened Milk Dessert with Saffron)
Slow-reduced milk dessert with cardamom, saffron, pistachios and almonds
Zabaglione with Moscato (Warm Whisked Custard)
Warm zabaglione whisked with Moscato, egg yolks and sugar
Kheer (Indian Rice Pudding with Cardamom and Saffron)
Creamy kheer made with basmati rice, milk, cardamom and saffron
Mango Shrikhand (Indian Yoghurt Dessert)
Chilled mango shrikhand made with thick yoghurt and cardamom
Dulce de Leche Yoghurt with Cinnamon and Vanilla
Greek yoghurt swirled with dulce de leche, vanilla and cinnamon
Air Fryer Oatmeal Cookies
Air fryer oatmeal cookies with a chewy centre and crisp edges.
Tamarind Paletas (Chilli Tamarind Ice Lollies)
Tamarind and chilli ice lollies with lime
Latin Passion Fruit Dessert Cups
Passion fruit curd cups topped with whipped double cream
Nieuwjaarsrolletjes (Dutch New Year’s Wafer Rolls)
Crisp Dutch wafer rolls flavoured with butter and vanilla
Streuselkuchen (German Yeasted Crumb Cake)
German yeasted crumb cake with a thick buttery streusel topping
Tarte au Riz (Belgian Rice Pudding Tart)
Belgian rice pudding tart in a shortcrust case
Conchas (Mexican Sweet Bread Rolls)
Soft conchas with a crackly vanilla sugar topping
Bignè alla Crema Pasticcera (Italian Choux Buns with Custard)
Crisp choux buns filled with smooth crema pasticcera
Hefezopf (German Braided Yeast Bread)
German braided yeast bread enriched with butter, eggs and milk
You might also like
Lasagna Bianca delle Feste (White Lasagne with Pork and Porcini)
White lasagne with béchamel, minced pork and porcini mushrooms
Veggie Burrito Bowl
Rice bowl with black beans, sweetcorn, peppers, salsa and avocado
Air Fryer Carrots
Air-fried carrots with honey, cumin and lemon.
Air Fryer Vietnamese Lemongrass Chicken
Air fry marinated lemongrass chicken with fish sauce and lime.
Air Fryer Crispy Tofu
Extra-crispy tofu with a soy and hoisin glaze.
Classic Gin and Tonic with Lime
Gin and tonic with lime served over ice
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
