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1
To make the custard, heat the milk in a heavy saucepan until it is almost boiling.
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2
In a separate bowl, beat egg yolks until they are light and pale-colored.
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3
Beat sugar into the yolks, tablespoon by tablespoon.
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4
Add flour and beat until smooth.
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5
Add heated milk to the yolk mixture in a slow stream, beating constantly.
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6
Beat until smooth.
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7
Return the mixture to the saucepan and cook, stirring constantly, until mixture comes to a boil.
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8
Boil for 2 minutes.
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9
Remove from heat and chill.
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10
When the mixture is thoroughly chilled, remove from refrigerator and whisk until smooth.
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11
Fold the mascarpone into the mixture.
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12
In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture.
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13
Stir in vanilla and chill until ready to use.
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14
To make the gratin, preheat the oven to 450 degrees.
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15
Melt the butter in a large cast-iron skillet over medium heat.
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16
Add sugar and stir constantly until a golden brown caramel develops.
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17
Remove from heat.
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18
Arrange the pear halves, cut side down, on top of the caramel and scatter minced ginger, if desired, over the pears.
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19
Cover the pears with foil and bake for 15 minutes or until tender when pierced with a skewer.
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20
Place two pear halves in each of six individual gratin dishes.
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21
Divide the caramel among the dishes.
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22
Pour about 1 cup of custard into each gratin dish, covering the pears.
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23
Place the gratin dishes on a baking sheet for easier handling and bake for 5 minutes.
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24
Remove from oven.
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25
Change the oven setting to broil.
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26
Place gratins on the upper rack of the oven and broil carefully until the custard bubbles and browns, about 1 1/2 minutes.
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27
Watch very carefully; do not burn.
