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a single serving pear clafoutis in a small baking dish next to a bowl of pears.
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Pear Clafoutis For One

This single serving pear clafoutis is a classic French custard dessert made with one ripe pear baked in a lightly sweet, egg-rich batter. Soft in the center and lightly golden on top, it’s an elegant dessert made in a small baking dish.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Diet: Vegetarian
Keyword: clafoutis, pear clafoutis, pear dessert, pear tart
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 medium pear -peeled, cored and thinly sliced
  • 2 large eggs
  • 3 tablespoons granulated sugar plus ½ teaspoon more for topping
  • 3 tablespoons all-purpose flour
  • ⅓ cup whole milk
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • powdered sugar, optional for topping
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Peel and slice the pear and arrange the slices in a buttered 5×5-inch baking dish or 6.5-inch cast iron skillet.
  • In a medium bowl, whisk the eggs until fully blended. Add the sugar, flour, milk, heavy cream, vanilla, cinnamon, nutmeg, and salt. Whisk until the batter is smooth.
  • Pour the batter evenly over the sliced pear. Sprinkle ½ teaspoon of sugar over the top.
  • Bake for 30 to 35 minutes, until the clafoutis is puffed, lightly golden, and set in the center. The center should jiggle slightly but should not look wet.
  • Remove from the oven and let it rest for 5 minutes before serving. It is normal for the clafoutis to deflate slightly as it cools.
    Dust lightly with powdered sugar, if desired.

Notes

  • Use a Ripe but Firm Pear: Choose a pear that is ripe but still slightly firm. Overripe pears release too much moisture and can make the custard loose.
  • Peel the Pear: Peeling ensures the fruit becomes fully tender and blends smoothly into the custard as it bakes.
  • Whisk the Batter Until Completely Smooth: Make sure there are no streaks of flour. A smooth batter creates an even, creamy texture.
  • Do Not Overbake: The center should be set but still slightly jiggly. Overbaking can make the custard firm instead of soft and creamy.
  • Expect It to Deflate: Clafoutis will puff in the oven and settle as it cools. This is completely normal and not a sign that it is underbaked.
 
If doubling this recipe, bake the clafoutis in a 6x8 inch baking dish.
 

Nutrition

Serving: 1serving | Calories: 616kcal | Carbohydrates: 78g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 397mg | Sodium: 226mg | Potassium: 463mg | Fiber: 6g | Sugar: 59g | Vitamin A: 1157IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 3mg

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