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1
Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar.
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2
Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter.
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3
Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar.
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4
Let dry, uncovered, at room temperature at least 8 hours.
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5
Put oven rack in middle position and preheat oven to 500F.
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6
Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily).
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7
Transfer with spatula to a rack to cool.
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8
Whisk together yolks and 2 tablespoons sugar in a metal bowl.
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9
Sift flour and cornstarch into bowl and whisk until combined well.
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10
Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use.
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11
Add milk and remaining 2 tablespoons sugar and bring to a boil.
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12
Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan.
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13
Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
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14
Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
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15
Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes.
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16
Add egg and beat well.
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17
Put oven rack in middle position and preheat oven to 300F.
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18
Peel pears, then quarter lengthwise and core.
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19
Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then saute pears, turning occasionally, 2 minutes.
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20
Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
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21
Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
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22
Increase oven temperature to 350F.
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23
Butter ramekins generously and coat with sugar, knocking out excess.
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24
Whisk pastry cream into almond cream until combined well.
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25
Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear.
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26
Spread another 1/4 cup cream over pears and top with 2 more pieces of pear.
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27
Repeat in remaining 5 ramekins.
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28
Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes.
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29
Cool in ramekins on a rack 1 hour.
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30
Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp.
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31
Serve cider sauce and quince sorbet on the side.
