Bake the clafoutis for 35-40 minutes, or until it puffs up and is no longer jiggly. It’s a simple yet elegant dessert that’s layered with fresh pears and bakes up with a delicious custard center and golden souffle top. We packed our belongings and overloaded we crossed the doorstep of our new apartment. Also I never use the amount of sugar called for in any recipe and yet sugar was the predominant taste in this clafouti. DairyPure Purity Promise. I’m learning my new way to work and how to solve things in cabinets. Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6. Serve warm, as your dessert may flatten as it cools. If you are a clafoutis lover as I am, or a chocolate addict, this recipe is for you. Super easy and quick to prepare, with some pears to make this French iconic dessert even more decadent. And nothing is better than a pear and chocolate combo. Add the flour, salt and cacao powder and stir well until it is smooth. Might try again with green pears or another fruit perhaps berries. For the clafoutis, in a bowl whisk together the eggs and sugar. Not sure if they are milder than green which could have caused that. Set aside. Had two red pears on hand. Finally there was the long waited, special day on Saturday! Perfect for date night or sharing with friends. We treasure our favorite apple pies and appley treats. Slowly I’m coming back to cooking because finally I have a kitchen! Melt the chocolate broken into pieces into the milk for 3 minutes on low heat. Pear Clafoutis may have a fancy schmancy name, but it’s quite straightforward. When you are investing the time to make a quality dessert, your ingredients really matter. So here we go for a very easy clafoutis recipe. Then, add the melted butter and finish the batter by pouring in the milk. I added a scoop of homemade strawberry freezer jam, and it paired great with the chocolate! Stir constantly. 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