Preheat oven to 325 F. Generously butter 9-inch-diameter glass or ceramic pie or tart plate.
Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, maple syrup, butter, vanilla and maple extracts and cinnamon – whisk until smooth.
Arrange pears in bottom of prepared plate. Pour custard over pears. Bake until clafoutis is set in center and golden on top, about 55 minutes.
Sprinkle powdered sugar over and serve with more warmed maple syrup on the side. This would be a great tart to brulé the top of – sprinkle it with brown sugar rather than powdered and then torch or broil until browned and crispy.