Chocolate, Hazelnut and Pear Clafoutis
This baked custard pudding is a cinch to pull together yet impressive to look at and eat! Bonus points for the divine smell it fills the kitchen with as it cooks.
Preheat the oven 180 degrees.
In a blender or by hand, whisk the sugar, vanilla, eggs, cream and brandy until smooth. Add the flour and cocoa and mix again until smooth. Set aside.
Peel, core, and halve the pears. Slice each half into a fan shape.
Pour the batter into a greased baking dish. Arrange the pears, then the chocolate and hazelnuts over the top.
Bake for 30-40 minutes or until the custard is puffed up and set.
Dust with icing sugar and serve warm with vanilla ice cream.
1/2 cup caster sugar
1/2 teaspoon vanilla paste
2 tablespoons brandy
⅓ cup flour
2 tablespoons cocoa
1/4 cup roasted hazelnuts, roughly chopped
1/4 cup dark chocolate callets