Preheat oven to 160 C / Gas 3. Generously grease six souffle dishes or ramekins.
Beat together eggs, caster sugar, vanilla and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour; beat until mixture is smooth.
Divide half of mixture among the prepared ramekins, then spread two-thirds of pears on top of each. Spoon the remaining mixture on top and finish off with the remaining pears.
Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon demerara sugar. Continue baking until puffy and golden brown - a knife inserted off-centre should come out clean, about 10 minutes more. Cool on a wire rack for 10 minutes. The clafoutis will fall as they cool.