Pear Blueberry Vanilla Clafoutis

• Produce

  • 1/4 cup Blueberries, fresh or frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/3 cup Brown sugar, light
  • 1 pinch Salt
  • 1 tsp Sugar

• Dairy

  • 1 Butter
  • 3/4 cup Half and half

• Other

  • 1 Large or 2 small ripe pears
  • ½ a vanilla bean seeds or 1 teaspoon of vanilla extract

Found on twopurplefigs.com

Description

Ingredients

• Butter for greasing your baking dishes
• 1 teaspoon of sugar for dusting the baking dishes
• 2 eggs
• ⅓ cup of light brown sugar
• ½ a vanilla bean seeds or 1 teaspoon of vanilla extract
• ¾ cup of half and half
• pinch of salt
• 3 tablespoons of all purpose flour
• 1 large or 2 small ripe pears
• ¼ cup of fresh or frozen blueberries ( do not thaw if frozen)

Directions

• Preheat the oven to 375 F.
• Butter 2 large or 3 small baking dishes and dust them with the granulated sugar. Shake out any excess sugar.
• Peel and core the pear and slice it to about ⅛th of an inch thick slices and arrange it on the baking dish. Scatter the fresh or frozen blueberries around and on top of the pears.
• In the jar of a blender, combine the half and half, brown sugar, flour, vanilla, eggs and salt and blend for a minute until the batter is smooth.
• Pour this batter over the pears and don’t worry of they start to float.
• Bake for 18-20 minutes until the custard is puffed, slightly golden and set. It should not jiggle.
• Cool for a few minutes and enjoy warm or chilled.
• Serve dusted with confectioner’s sugar if desired.
• Note:
• -Clafoutis custard may be prepared in advance and stored in the fridge for up to 3 days.
• -Clafoutis are best eaten the same day.