Name: Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet
Yield: Makes 6 servings
Ingredients: 3 (17- by 12-inch) phyllo sheets, stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel; 2 tablespoons unsalted butter, melted; 3 tablespoons sugar; 6 large egg yolks; 1/4 cup sugar; 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 2 vanilla beans, halved lengthwise; 2 cups whole milk; 1 tablespoon unsalted butter; 5 tablespoons unsalted butter, softened; 1/3 cup sugar; 1/4 cup plus 2 tablespoons almond flour; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1 large egg; 6 firm-ripe small Bosc pears (2 pounds total); 3 tablespoons unsalted butter plus additional for ramekins; 3 tablespoons sugar plus additional for coating ramekins; Accompaniments: cider sauce and quince sorbet; 6 (8-ounce) ramekins (3 3/4 inches in diameter and 1 3/4 inches deep)

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Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince SorbetRichard Gerhard Jung

Cooks' notes:

·Crisps can dry up to 24 hours before baking.
·Crisps can be baked 6 hours ahead and kept, uncovered, at room temperature.
·Pastry cream and almond cream can be prepared 1 day ahead and chilled separately, covered. Bring to room temperature before combining.
·Clafoutis can be assembled 8 hours ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

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