Also known as pear clafouti recipe.
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Preheat the oven to 375 degrees F.
Butter a round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl on medium-high speed until light and fluffy, about 3 minutes.
On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and liquor.
Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears.
Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 50 minutes.
To make your chocolate sauce put chocolate and rum into a thick heat proof measuring cup or dish, and put this dish over a saucepan that simmering with water.
Melt chocolate, and stir in rum and cream, stirring often and adding more cream to get desired consistency.
Pour warm rum chocolate sauce over pear flan (also known as a clafouti).