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1
Preheat the oven to 350 degrees F.
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2
Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice.
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3
Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft.
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4
Set aside to cool.
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5
Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer.
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6
Using the paddle attachment on medium speed, cream the mixture until it is smooth.
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7
Butter each piece of brioche with the cinnamon butter.
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8
With the long side of the bread closest to you, cut each slice into 3 pieces.
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9
Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
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10
Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture.
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11
Trim off any brioche that sticks up above the ramekin.
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12
Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
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13
Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
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14
Top each with a dollop of creme fraiche.
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15
10 large egg yolks
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16
3 tablespoons sugar
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17
Pinch salt
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18
3 1/4 cups milk
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19
1 teaspoon vanilla extract, or a 1-inch piece vanilla bean
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20
Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
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21
creamy.
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22
Set aside.
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23
Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot.
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24
Scald the milk, and slowly whisk it into the egg mixture.
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25
Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken.
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26
It should coat the back of the wooden spoon.
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27
Do not let it boil.
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28
Cool the custard sauce over an ice bath.
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29
Strain and refrigerate until ready to use.
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30
Custard sauce will keep for 2 days in the refrigerator.
