Crack the eggs into a mixing bowl and add the pumpkin seed puree. Whisk to combine.
Add the flour and brown sugar and continue beating.
Slice the vanilla bean in half lengthwise with a paring knife, then scrape out the seeds from each half using a small spoon. Add the vanilla seeds to the clafoutis batter.
Gradually add the milk while continuing to whisk, until the mixture is fairly runny, smooth, and free of lumps.
Pour this mixture into your ramekins, making sure not to fill them more than two-thirds full.
Filling and baking
Preheat your oven to 180°C. Peel the pears, cut them in half, and remove the seeds with a tsp.
Slice each pear half lengthwise into thin strips.
Now for the technical part! Take several pear slices, hold them together firmly, and gently dip them into the clafoutis batter.
The Chef’s Tip
Normally, if there are enough slices, they should stand upright! If necessary, you can "prop" them up with smaller pieces.
You can also top these clafoutis with walnuts or blanched almonds. Feel free to experiment with different combinations on each clafoutis to make them your own.
Carefully place each ramekin in the oven. Bake for 30 minutes and let yourself be swept away by the irresistible aromas that will soon waft from the oven 😋
You can enjoy these little treats warm or cold!
Notes
The delicious clafoutis batter in this recipe can be used with an endless variety of toppings.
For example, you can use fruits other than pears, depending on the season and what you have on hand: apples, bananas, cherries, strawberries…
You can also vary the nuts and peanuts: pecans, cashews, hazelnuts…