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Pour 2 teaspoons of water in a tiny cup and add the saffron threads. If you're using saffron powder, skip this step.
Peel the pears and slice them in half lengthwise. Core them. Place the halves cut side down in a medium pan. Then add the milk.
Place the pan over medium heat. Gently poach the pears for 10 minutes. Turn them over after 5 minutes. Once done, remove the pears. Then place them in an 8-inch (20 cm) diameter tart tin you rubbed with the butter.
Let the pears cool. Strain the warm milk in measuring cup. To make the clafoutis you only need ⅔ cup (160 ml). Break the eggs and transfer them to a large mixing bowl. Add the sugar.
Beat the eggs and sugar until pale and foamy. Then add ⅔ cup (160 ml) of the lukewarm milk.
Stir well. Sprinkle with the sifted pastry flour and a pinch of salt.
Also add the soaked saffron and liquid (or saffron powder).
Whisk into a runny batter. Let it rest for 10 minutes. Preheat the oven to 356°F (180°C). Then pour the saffron batter carefully in the tart tin with the poached pears.
Bake the pear clafoutis in the hot over for 45 to 50 minutes. The top should be lightly golden and the batter should be fully set in the center. The pear clafoutis will puff up while baking but that will disappear while cooling down. Remove the pear clafoutis from the hot oven and let it cool at room temperature. Then sprinkle with icing sugar and serve lukewarm.