Somewhere between a custard and a pancake, you'll find clafoutis. This version of the classic French dessert, made with slightly floral Comice pears, is best when the stem end of the pears yields slightly to the touch, signaling that the fruit is flavorful but neither hard nor squishy.
Salted butter for the dish
2 firm-ripe Comice pears (1 lb. total), peeled, cored, and sliced lengthwise about 1/3 in. thick
1 cup whole milk
3 large eggs
1/3 cup plus 1 tbsp. granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon orange zest
1/8 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon kosher salt
1/2 cup flour
How to Make It
Preheat oven to 350°. Butter a shallow 3-qt. baking dish (about 10 by 11 in.) and arrange pears in an attractive pattern over the bottom. (Fruit will rise to the top as batter bakes.)
Put milk, eggs, granulated sugar, vanilla, orange zest, nutmeg, salt, and flour (in this order) in a blender and whirl until very smooth and frothy, 1 minute. Pour batter over pears.
Bake until clafoutis is well browned and a little puffed, about 50 minutes.
Let clafoutis cool on a rack about 15 minutes. Serve warm, sprinkled with powdered sugar.
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