Nathalie is possibly one of the best home chefs I know. Luckily for us she spoils us with her treats every time we are in London. One of the best moments were when her husband allowed us to dine in his new built writing-shed in their beautiful garden. Well we could barely fit and to get in and out we had to crawl under the table…
one vanilla pod
3 large eggs
150 gram (1/3 lb) sugar
55 gram (1/8 lb) flour
18cl (3/4 cup) creme fraiche
18cl (3/4 cup) milk
pinch of salt
3 cloves of star anise- ground to a powder
3 to 4 William Pears
Preheat the oven at 200°C (390°F). Scrape the inside of the vanilla pod. Beat 3 eggs until they are “mousy”, add the vanilla, sugar, flour, milk, creme fraiche, star aniseed, salt. Mix thoroughly until homogeneous. Put mixture over prepared pears (clean and pealed, cut into halves) arranged in a dish. Cook in oven for 40 minutes.
2 thoughts on “Nathalie’s Pear Clafoutis with Aniseed”
I love your way to draw!!!
Thanks TaconessinTapas, I am happy you enjoy my drawings. BTW you seem to have a fantastic tapas blog (unfortunate I haven’t learned Spanish yet!).