Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet

Course Desserts

Ingredients in this Recipe

1/4 cup plus 2 tablespoons almond flour
1/4 teaspoon salt
2 cups whole milk
2 tablespoons all purpose flour
2 tablespoons cornstarch
2 tablespoons unsalted butter, melted
2 vanilla beans, halved lengthwise
3 (17 by 12 inch) phyllo sheets, stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel
3 tablespoons sugar
6 firm ripe small Bosc pears (2 pounds total)
6 large egg yolks
Accompaniments: cider sauce and quince sorbet

See Full Recipe at Epicurious