|Preparation||Cooking||Start to finish|
|23 min.||30 min.||53 min.|
Prepare the clafoutis batterPut into a blender goblet: 200 g liquid cream, 3 eggs, 40 g flour, 90 g caster sugar, 10 g Vanilla sugar and 2 tablespoons pear eau-de-vie.
Blend until evenly mixed, then leave to rest.
Preheat the oven to 360°F (180°C).
Assemble the clafoutisButter a gratin dish.
Arrange a layer of stoned plums in the bottom.
|3||Lay the 4 Pears on top, peeled and cut into small pieces.||8 min.|
|4||Then a second layer of plums.||3 min.|
|5||Pour the clafoutis batter over.||2 min.|
CookingBake for about 30 minutes.
For 6 people : 4.61 €
Per person : 0.77 €
|Plums: You can check-out other recipes which use it, like for example: Stewed plums, Plum tart, ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Cauliflower curry, Vanilla ice cream, Gratin of Endives with Mont d'Or, Thin endive tart, ... [All]|
|Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Pistachio ice cream, Cannelés, Milk rolls, Vanilla ice cream, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Passion fruit jellies, Elsa's Comtoise galette, Cooking sugar, Chocolate mousse with hazelnuts, ... [All]|
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