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1
Make the cake: Preheat the oven to 325F.
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2
Butter a 9 x 12-inch baking pan.
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3
Line the bottom with parchment paper.
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4
Butter the lining; then flour the pan, tapping out excess.
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5
Whisk together the flour, baking powder, and salt.
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6
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy.
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7
Mix in the eggs, 1 at a time.
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8
Add the flour mixture in 3 additions, alternating with 2 additions of milk.
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9
On low speed, mix in 1/4 cup brandy and the pear and nuts.
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10
Pour the batter into the prepared pan; spread evenly.
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11
Bake until golden brown and springy to the touch, about 40 minutes.
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12
Let cool completely on a wire rack.
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13
Invert the cake to unmold; peel off the parchment.
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14
Using a long serrated knife, trim off the sides of the cake.
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15
Cut the cake crosswise into quarters (each about 2 1/2 inches wide).
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16
Split the quarters horizontally into 3 strips each (to make 12 strips total).
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17
Cut each of 10 strips into 6 (1 1/4 x 2 1/2-inch) rectangles (for a total of 60 strips).
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18
Using a 2-inch round cookie cutter, cut out 6 rounds from the remaining 2 strips.
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19
Line 6 charlotte molds (4 inches in diameter and 2 1/4 inches high) or 10-ounce ramekins with overlapping strips, standing them vertically (about 10 strips per mold).
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20
Press 1 round onto the bottom of each mold.
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21
Using the remaining 1/2 cup brandy, brush the cake in the molds.
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22
Make the filling: Puree the pear and brandy in a food processor; set aside.
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23
Prepare an ice-water bath; set aside.
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24
Heat the milk in a medium saucepan over medium heat until just about to simmer.
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25
Whisk together the yolks, sugar, and salt.
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26
Pour half of the hot milk into the yolk mixture, whisking constantly.
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27
Add the yolk mixture to the remaining hot milk in the pan; whisk.
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28
Cook over medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of a spoon.
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29
Pour through a fine sieve into a bowl set in the ice-water bath.
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30
Let cool, stirring occasionally.
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31
Beat the cream to soft peaks; set aside.
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32
Sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl.
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33
Let stand 1 minute to soften.
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34
Set the bowl over a pan of simmering water; stir until the gelatin is dissolved.
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35
Stir the gelatin mixture into the custard in the ice-water bath.
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36
Stir in the pear puree.
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37
Whisk until it thickens to a puddinglike consistency.
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38
Whisk in the whipped cream.
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39
Divide the mixture among the molds (about 1/2 cup per mold).
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40
Cover with plastic wrap, pressing it directly on the surfaces; refrigerate until set, about 1 hour.
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41
Run a knife around the edges of the charlottes; invert onto plates.
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42
Serve cold.
