Difficulty: Intermediate (2/5)
Preheat the oven to 180°C (thermostat 6).
Generously butter a porcelain tart dish and sprinkle with 2 tablespoons of sugar.
Peel the kiwis and cut them into quarters. In a large bowl, whisk the whole eggs with 100 g of sugar until light and fluffy. Incorporate the cream, the seeds scraped from the vanilla pod, and the flour, mixing until smooth.
Arrange a layer of kiwis in the prepared dish, pour over the batter, and top with the remaining kiwis.
Bake the clafoutis for about 40 minutes. Halfway through, reduce the temperature to 150°C (thermostat 5) and cover with aluminum foil to prevent over-browning.
Sprinkle with the remaining sugar.
Serve warm or cold for a perfect finish to any meal.
