From the kitchen of Martin James Copenhagen, Denmark

4 large eggs
1/2 cup granulated sugar
Pinch of salt
1/3 cup all-purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large pears, peeled, cored, sliced
Powdered sugar

Preheat oven to 325 degrees F. Generously butter 9-inch-diameter deep-dish glass pie plate.

Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears. Bake until clafouti is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.

Serves 6.