Pear clafoutis

Ingredients:

• 2 - 3 firm but ripe Bartlett pears
• 1 tbsp (15 g) butter, room temperature
• 1/3 cup + 1 tbsp granulated sugar
• 3 large eggs, room temperature
• 6 tablespoons flour
• 1.5 cups heavy cream
• 2 tsp vanilla extract
• 1 tsp grated lemon zest (2 lemons)
• 1/4 teaspoon salt
• 2 tbsp pear brandy (recommended: Poire William)
• Powdered sugar
• Sour cream

Preparation:

1. Preheat oven to 190°C. Grease a 25 x 7 x 3 cm round baking pan with butter and sprinkle the bottom and sides with 1 tablespoon of sugar.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and 1/3 cup sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed, beat in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set the dough aside for 10 minutes.
3. Meanwhile, peel and core the pears, quarter them, and slice thinly. Arrange the slices in a single layer, slightly overlapping, in a baking dish. Pour the batter over the pears and bake until golden brown and the custard is set, 35 to 40 minutes. Serve warm or at room temperature, dusted with powdered sugar and topped with sour cream.