Preheat oven to 160 degrees C. Generously grease six 3/4-cup souffle dishes or ovenproof dishes.
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 cream, then flour; beat until mixture is smooth.
Divide half of the batter among prepared dishes, then spread two-thirds of pears over batter. Pour in remaining batter and top with remaining pears.
Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon raw sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.)