Clafoutis, transliteration of Krafti, is more dense than pudding, close to Chinese baked quiche, is a highly accepted dessert for Chinese families. This traditional French recipe, modified by Julia Masters, is blended with pear and brandy. It is rich but not greasy. It is simple and casual and must not be missed.
Mix 80g of white granulated sugar with brandy, immerse the prepared pear slices, marinate for about 1 hour, and set aside;
Then mix 100ml milk, 80g white sugar and salt, and mix well until no particles;
Sift 2 into the flour and mix well;
Add 200ml of milk, eggs, vanilla extract and stir for one minute;
Pour the batter into the baking tray and place in the oven until the edges are colored and solidified slightly;
Take out the baking tray, evenly spread 1 marinated pear meat, poke the pear meat into the batter surface, mix with the batter, sprinkle the remaining juice, and level the pear with a spoon;
Put in the oven, 180 ° C, bake for about 1 small, until fluffy, the surface is colored golden yellow;
Remove, cool to room temperature, and sprinkle a little powdered sugar on the surface to eat.