One small step for clafoutis, one giant leap for dessert.Gather Journal Brown Butter and Pear Lunar Clafoutis
It was Galileo who first got a close-up glimpse of the moon and its dusty, crater-dimpled surface when he pointed his tiny telescope towards the night sky in 1609. That the celestial wonder looms large for us earthlings makes sense; it is our closest neighbor in space. Our brown butter and pear clafoutis, which mimics its mysterious pocked surface, will have a similar magnetism.
Preheat oven to 375°F. Butter a 1½ to 2 qt ovenproof baking dish pretty enough to serve from.
Melt the butter in a medium skillet over medium heat until it’s lightly browned and smells nutty, about 3 minutes. Add pear balls and cook, swirling pan occasionally, until pears are lightly caramelized, about 4 minutes. Scatter pears with their brown butter in prepared dish.
In a blender, combine the eggs, milk, sugar, flour, cardamom, extract, and ¼ tsp salt until smooth.
Pour batter over pears and bake until pale golden and just set, about 40 to 45 minutes. A sharp knife inserted into the custard should come out clean. Clafoutis will sink slightly as it rests. Serve warm or at room temperature dusted with confectioners’ sugar.