Pear Cardamom Clafoutis

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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Pear Cardamom Clafoutis

About This Recipe

Yield:makes one 9-inch round cake
Active time:15 minutes
Total time:1 hour
Special equipment:9-inch pie plate
This recipe appears in: Sunday Brunch: Pear Cardamom Clafoutis


  • 1 tablespoon butter
  • 2 pears, peeled cored and sliced into 1/4 in thick wedges
  • 1 tablespoon fresh juice from 1 lemon
  • 3 eggs, beaten
  • 1/3 cup sugar
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon vanilla
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • Pinch of salt
  • 4 cardamom pods, crushed with a mortar and pestle (or 1/8 teaspoon ground cardamom)


  1. 1

    Grease a 9-inch pie plate with butter. Adjust oven rack to middle position and preheat to 375°F. Toss pear sliced with lemon juice and place slices of pear in overlapping pattern in greased pie dish.

  2. 2

    Whisk together eggs, sugar, milk, cream and vanilla until all the ingredients are well incorporated. In a separate bowl, whisk together flour salt and cardamom. Whisk flour mixture into egg mixture, beat for 5 minutes until the batter is smooth then let sit for 10 minutes.

  3. 3

    Pour the batter over the pear slices and place in the oven. Bake until cake is puffed and brown and a cake tester or toothpick inserted into center comes out clean, about 30 minutes. Let cool slightly and serve.


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