Pear Clafoutis with Phyllo Crisps Cider Sauce and Quince Sorbet

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)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag