Pear Clafoutis - Edible Santa Barbara and Wine Country

3 cups milk
8 ounces sugar, (1 cup plus 2 tablespoons)
1 vanilla bean, split lengthwise and seeds scraped out (pods can be saved for another use), or 1 teaspoon pure vanilla extract
3 ounces all-purpose flour, unbleached (⅔ cup)
5 large eggs
5-6 pears, peeled, cored and chopped into ¾-inch chunks

Preheat oven to 400°.
In a medium-sized saucepan, heat the milk, sugar and vanilla. Stir until the sugar has completely dissolved. Remove from the heat and set aside.
Place the flour in a separate bowl and whisk in 1 egg at a time. The batter should be completely smooth. Slowly stir in the milk mixture. The batter should be very liquid and free of any lumps. Place the pears in a shallow 12-inch round or oval baking dish. Pour the batter over the fruit.
Place on the center rack of the oven and bake for 45 minutes. The clafoutis is done when the custard jiggles slightly and is almost set. It will continue to cook after you remove it from the oven. The top should be golden brown. Serve at room temperature.