Flaugnarde

Method

1. 1 Cut the pears and apples into 8mm wedges, then marinate them with rum and a teaspoon of sugar for 15 minutes.
2. 2 Beat the eggs with sugar, sift in the flour, then pour in the milk in a thin stream to prevent lumps.
3. 3 Spread a thick layer of butter all over the mold and sprinkle with sugar; this layer of sugar will give the bottom of the cake a thin caramel crust.
4. 4 Arrange the fruit to cover the bottom of the mold, then pour the egg and milk mixture over it; flaugnarde differs from clafoutis in that it uses pears and apples instead of cherries.
5. 5 Bake at 180 degrees for 35 minutes, or until the top is puffed up and browned, and the center is only slightly wobbly.

With an appliance

• Air fryer 45 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.