Clafoutis with pears

For 4 people
  • 4 eggs (size M)
  • 1 pinch Salt
  • Mark of 1 vanilla pod
  • 100 g Sugar
  • 3–4 EL whipped cream
  • 1 EL Pear Spirit
  • 125 g flour
  • 2 smaller pears
  • 1–2 EL brown sugar for sprinkling
  • fat
  • aluminum foil
60 minutes
easy
1.
Separate eggs. Beat egg yolks, salt, vanilla pulp and 50 g sugar with the whisk of the hand mixer until creamy. Stir in the cream, pear spirit and flour. Beat the egg white until stiff, sprinkling in 50 g of sugar. Fold the egg whites into the dough in two portions
2.
Peel the pears, cut in half lengthways, cut out the core. Spread 1 pear half on the bottom of 4 small or all in 1 large, greased, ovenproof dish, pour the mixture on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 35–45 minutes. Cover the surface with aluminum foil if necessary
3.
Take the Clafoutis out of the oven, sprinkle with brown sugar and serve
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 11 g protein
  • 10 g fat
  • 59 g carbohydrates

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