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1
For Flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes.
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2
Stir in cream; return to simmer.
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3
Whisk egg yolks in large bowl to blend.
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4
Gradually whisk in hot cream mixture.
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5
Whisk in salt.
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6
Strain custard into another large bowl.
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7
Cover and chill until cold, at least 2 hours and up to 1 day.
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8
Preheat oven to 300F.
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9
Stir in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
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10
Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
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11
Pour syrup into 9x5x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.
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12
Let stand 10 minutes.
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13
Pour custard into pan with syrup.
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14
Place loaf pan in large roasting pan.
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15
Add enough hot water to roasting pan to come halfway up sides of loaf pan.
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16
Cover roasting pan with foil.
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17
Pierce foil all over with fork.
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18
Bake flan 1 hour 45 minutes.
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19
Increase oven temperature to 325F.
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20
Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.
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21
Remove flan from water.
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22
Transfer to rack; cool to room temperature.
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23
Cover and refrigerate overnight.
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24
For Pears: Preheat oven to 375F.
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25
Melt butter in heavy large ovenproof skillet over medium-high heat.
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26
Arrange pears, 1 cut side down, in skillet.
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27
Cook until brown, about 4 minutes.
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28
Turn onto second cut side and cook until brown, about 4 minutes longer.
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29
Stir in maple syrup; bring to boil.
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30
Place in oven and bake until pears are tender, about 25 minutes.
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31
Using slotted spoon, transfer pears to plate.
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32
Whisk creme fraiche and salt into sauce in skillet.
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33
Return pears to skillet and toss to coat.
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34
Run sharp knife around edge of flan to loosen.
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35
Invert flan onto platter.
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36
Surround with pears and sauce.
