Ingredients
3
(17- by 12-inch) phyllo sheets, stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel
2
tbsp unsalted butter, melted
2
vanilla beans, halved lengthwise
5
tbsp unsalted butter, softened
1/4
cup plus 2 tbsp almond flour
6
firm-ripe small Bosc pears (2 lb total)
3
tbsp unsalted butter plus additional for ramekins
3
tbsp sugar plus additional for coating ramekins
Special equipment: 6 (8-oz) ramekins (3 3/4 inches in diameter and 1 3/4 inches deep)
Accompaniments: cider sauce and quince sorbet
Directions
2.
Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar. Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter. Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar. Let dry, uncovered, at room temperature at least 8 hours.
3.
Put oven rack in middle position and preheat oven to 500°F.
4.
Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily). Transfer with spatula to a rack to cool.
6.
Whisk together yolks and 2 tablespoons sugar in a metal bowl. Sift flour and cornstarch into bowl and whisk until combined well.
7.
Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use. Add milk and remaining 2 tablespoons sugar and bring to a boil.
8.
Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan. Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
9.
Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
11.
Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes. Add egg and beat well.
13.
Put oven rack in middle position and preheat oven to 300°F.
14.
Peel pears, then quarter lengthwise and core. Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté pears, turning occasionally, 2 minutes. Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
15.
Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
17.
Increase oven temperature to 350°F. Butter ramekins generously and coat with sugar, knocking out excess.
18.
Whisk pastry cream into almond cream until combined well. Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear. Spread another 1/4 cup cream over pears and top with 2 more pieces of pear. Repeat in remaining 5 ramekins. Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes. Cool in ramekins on a rack 1 hour.
19.
Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp. Serve cider sauce and quince sorbet on the side.
21.
Crisps can dry up to 24 hours before baking.
22.
Crisps can be baked 6 hours ahead and kept, uncovered, at room temperature.
23.
Pastry cream and almond cream can be prepared 1 day ahead and chilled separately, covered. Bring to room temperature before combining.
24.
Clafoutis can be assembled 8 hours ahead and chilled, covered. Bring to room temperature before baking.
New-York Restaurants
