Clafouti is a simple French custard dessert that is festive to serve during the holidays. I first learned of this dessert when I was in pastry school, almost 20 years ago. Unlike most French desserts, this one is super easy to make and it only has a handful of ingredients.
Fresh pears and cranberries are ripe and ready to be added into treats of all kinds during this holiday season. The contrasting tartness of cranberries, and the natural sweetness of pears compliment each other – one doesn’t dominate over the other.
The preparation couldn’t be easier and I think it looks as if it took hours to prepare. The custard, with a splash of brandy and almond extract, is gently poured over the fruit and nestles around each and every bite. When it comes out of the oven, a dusting of powdered sugar creates a white Christmas effect and don’t forget to serve this one with a little Chantilly cream for additional decadence.
1 teaspoon butter
1/3 cup granulated sugar + more for pan
4 large eggs, room temperature
1/3 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups heavy cream
2 tablespoons brandy
1 teaspoon almond extract
2 large pears, peeled and cut into quarters
1 cup fresh cranberries
1/3 cup powdered sugar
whipped cream, optional
1. Preheat oven to 375 degrees. Butter and sugar a 10 x 3 inch round pan. Add sliced pears in a flower pattern around pan and pour cranberries over top of pears.
2. In a stand mixer, beat eggs and sugar for 3 minutes or until slightly thickened. Add flour, salt, cream, almond extract and brandy and mix on low for 1 minute, until smooth.
3. Pour batter over fruit and place in oven to bake for 35-45 minutes, or until light golden brown on top.
4. Let cool for 20 minutes, then dust with powdered sugar. Serve warm, or at room temperature with whipped cream, if desired. Enjoy!