Through no fault of its own, this fruity clafoutis looks a lot sweeter and richer than it actually is. It's essentially a crustless tart made up of a simple custard baked around pieces of fresh fruit. And by "simple," we mean easy-as-clafoutis, with eggs, milk, vanilla, and sugar mixed, per French tradition, in a blender. The beauty of this recipe is that you can adjust sugar amounts based off the sweetness of your pears and whether you serve this as dessert, breakfast, or brunch. Of course, change up the fruit according to the season and make this rustic recipe all your own. Get Chef John's recipe for Pear Clafoutis.