There’s something so comforting about baked custards. They’re warm, creamy, and make your kitchen smell like happiness itself. This pear clafoutis recipe is one of those French desserts that looks fancy but couldn’t be easier to make. Think of it as a cross between a pancake, a flan, and a hug from the inside.
If you’ve ever tried the classic cherry version, you’ll instantly fall for this pear twist. It’s light, custardy, and full of soft, juicy slices of pear that melt into the batter. Every spoonful feels like fall wrapped in vanilla.
What Is a Clafoutis?
Clafoutis (pronounced kla-foo-tee) is a classic French dessert that’s somewhere between a baked custard and a fluffy pancake. Traditionally made with cherries, the batter is poured over fruit and baked until puffed and golden.
This pear clafoutis is a variation I love making during pear season. It’s elegant yet homey — the kind of dessert that makes you feel like you’re sitting in a cozy Parisian café, even if you’re just at your kitchen table.
Why You’ll Love This Recipe
- It’s made with simple pantry staples.
- It looks impressive but takes less than 15 minutes of prep.
- You can serve it warm or chilled.
- Perfect for brunch, dessert, or those “I need something sweet right now” moments.
Ingredients You’ll Need
Here’s everything you need for this custard-style pear dessert:
- 2–3 ripe pears – Bartlett or Bosc work beautifully.
- 3 large eggs – for that silky custard texture.
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup heavy cream (or substitute with milk if you prefer lighter)
- ½ cup all-purpose flour
- 2 tsp vanilla extract
- Pinch of salt
- Butter – for greasing your dish.
- Powdered sugar – for dusting on top.
Optional but lovely additions:
- A drizzle of maple syrup for a maple pear clafoutis.
- A handful of blueberries for a blueberry pear clafoutis.
How to Make Pear Clafoutis
Step 1: Prepare the Pears
Peel and slice your pears thinly. You want those delicate slices so they blend into the custard. If your pears are super ripe, that’s perfect — they’ll soften beautifully as they bake.
Step 2: Make the Batter
In a blender (or by hand with a whisk), combine eggs, sugar, milk, cream, vanilla, salt, and flour. Blend until smooth — the batter should look like slightly thick pancake batter.
Step 3: Layer the Dish
Butter a baking dish or pie pan (about 9 inches wide). Arrange your sliced pears evenly across the bottom. Pour the batter over the top, making sure the fruit is mostly covered.
Step 4: Bake
Bake at 350°F (175°C) for 35–40 minutes, until golden on top and just set in the center. You’ll know it’s ready when it’s puffed and slightly wobbly in the middle.
Step 5: Cool and Serve
Let it cool for 10–15 minutes before dusting with powdered sugar. You can serve it warm (my favorite way) or chilled for a refreshing twist.
Tips for the Perfect Pear Clafoutis
- Don’t overbake. Clafoutis should be soft, not rubbery.
- Use ripe pears. Slightly soft ones give the best flavor.
- Blend the batter. It keeps the texture silky-smooth.
- Let it rest a bit. Ten minutes of cooling helps the custard settle perfectly.
- Experiment! Add a dash of almond extract or swap pears for apples or plums.
Variations to Try
- Maple Pear Clafoutis: Add 2 tbsp of pure maple syrup to the batter for a cozy fall flavor.
- Blueberry Pear Clafoutis: Sprinkle a handful of fresh or frozen blueberries over the pears before baking.
- Julia Child’s Version: She added a splash of rum — if you want to feel extra French, go for it.
Serving Ideas
Clafoutis is one of those desserts that fits anywhere — breakfast, brunch, dessert, or even an afternoon snack.
Here’s how I love to serve it:
- Warm, with a dollop of whipped cream.
- Chilled, with a scoop of vanilla ice cream.
- Drizzled with honey or maple syrup.
- Paired with a cup of coffee for the perfect cozy moment.
Storage Tips
Clafoutis stores beautifully. Here’s how:
- Keep leftovers in the fridge, covered, for up to 3 days.
- You can reheat slices gently in the microwave or enjoy them cold — both taste amazing.
- It doesn’t freeze well, so I recommend making it fresh.
Why This Recipe Works
The magic lies in balance — soft pears meet custard, and just enough sweetness keeps it light. The batter puffs slightly while baking, creating a golden, caramelized edge and creamy center. It’s comfort food with a French accent.
Every bite feels like dessert and breakfast decided to meet halfway — and that’s exactly why I love it.
Pear Clafoutis
Ingredients
Method
- Peel, core, and slice your pears into thin wedges. Ripe pears are perfect — they soften beautifully as they bake.
- In a blender, combine the eggs, sugar, milk, cream, vanilla, salt, and flour. Blend until the batter is completely smooth. It should be slightly thicker than pancake batter.
- Butter a 9-inch pie dish or baking pan. Arrange the pear slices evenly on the bottom.
- Pour the batter gently over the pears. Bake at 350°F (175°C) for 35–40 minutes, until the top is golden and the center is just set. It should have a soft wobble when shaken lightly.
- Let it cool for 10–15 minutes. Dust with powdered sugar and serve warm or chilled.
Notes
- Slightly overripe pears work best for a soft, custardy texture.
- You can use milk only (no cream) for a lighter version.
- Serve with whipped cream, vanilla ice cream, or a drizzle of maple syrup.
- Clafoutis tastes even better the next day after chilling in the fridge.
- Don’t worry if it deflates a bit after baking — that’s totally normal for clafoutis!
Frequently Asked Questions
1. Can I make clafoutis without cream?
Yes! Replace the cream with extra milk for a lighter custard. It’ll still be soft and flavorful.
2. Which pears are best for clafoutis?
Bosc, Bartlett, or Anjou pears work great. Just make sure they’re ripe but firm enough to slice.
3. Can I make this ahead of time?
You can bake it a few hours in advance and keep it at room temperature. Reheat before serving if you prefer it warm.
4. Is pear clafoutis served hot or cold?
Both! Warm gives that soft, custardy texture; chilled turns it into a refreshing, pudding-like treat.
5. How do I prevent the batter from separating?
Blend it well and bake immediately after pouring — that keeps everything perfectly smooth.
6. Can I make a gluten-free version?
Yes, substitute all-purpose flour with almond flour or a gluten-free blend. The result will be slightly denser but still delicious.
Final Thoughts
This pear clafoutis recipe is one of those desserts that makes you fall in love with baking all over again. It’s simple, elegant, and irresistibly comforting — the kind of thing that turns a regular evening into something special.
If you’ve never made a clafoutis before, this is the one to start with. And once you do, don’t be surprised if it becomes your go-to pear dessert recipe every fall.
Now grab those pears, preheat your oven, and let’s bake something sweet together.
