Pear & Hazelnut Clafoutis

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

45g blanched hazelnuts, toasted

30g plain flour

4 medium eggs, plus 2 egg yolks

150g caster sugar

200ml milk

300ml double cream

2 tsp vanilla extract

2 to 3 perfectly ripe pears

subheading: For the topping:

25g blanched hazelnuts

icing sugar, to serve

Directions at bbcgoodfood.com

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