Clafoutis with pears

Ingredients:

• Seeds of 1 vanilla pod
• 2 tsp. sugar + 2/3 tbsp.
• 1 tablespoon unsalted butter, room temperature
• 3 large eggs, room temperature
• 1/4 cup sifted premium flour
• A pinch of salt
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 star anise, grated
• 1 tbsp. l. pear brandy
• 3 Bartlett pears
• Lime zest, for serving
• Special equipment: 4 baking tins with a diameter of 25 cm and a height of 4 cm.

Preparation:

1. Preheat oven to 200°C.
2. Place vanilla seeds and 2 teaspoons of sugar in a small bowl and mix thoroughly. Grease four baking pans with butter and sprinkle each with vanilla sugar.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs. Then, mixing on low speed, add 2/3 cup sugar, flour, salt, heavy cream, milk, grated anise, and pear brandy. Mix for 2-3 minutes to form a smooth dough, then let it rest for 10 minutes.
4. Meanwhile, peel and core the pears, quarter each, and slice thinly. Place the slices in a single layer in the bottom of each prepared baking dish. Pour the batter over the top. Bake until golden brown, 40-45 minutes. Sprinkle with lime zest and serve the clafoutis warm.