Serves 8
1 Tbs unsalted butter, at room temperature
1/3 cup plus 1 Tbs granulated sugar
3 extra-large eggs, at room temperature
6 Tbs all-purpose flour
1½ cups heavy cream
2 tsp pure vanilla extract
1 tsp grated lemon zest (2 lemons)
¼ tsp kosher salt
2 Tbs pear brandy, such as Poire William
2 to 3 firm but ripe Bartlett pears
Confectioners’ sugar
Preheat the oven to 375ºF. Butter a 10 x 1½–inch round baking dish and sprinkle the bottom and sides with 1 Tbs of the granulated sugar.
Beat the eggs and 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.
Enjoy!
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