Generously grease six 3/4-cup souffle dishes or six 6-ounce custard cups; set aside.
In a large bowl, beat together eggs, granulated sugar, vanilla, and salt with an electric mixer on low speed till light and frothy. Stir in whipping cream till mixture is smooth. Add flour; beat till well combined and mixture is smooth.
Divide pears among prepared dishes. Evenly divide and pour batter over pears. Bake in a 325 degree F oven for 35 to 40 minutes or till puffy and lightly browned and a knife inserted off-center comes out clean. Cool on a wire rack for 10 minutes. (The clafouti will fall as it cools.) Serve immediately, sprinkle with powdered sugar and, if you like, garnish sliced kumquats. Makes 8 servings.
