Recipe courtesy of Ina Garten - submitted by a friend of thespiritedtable.com
Yields 8 Servings
1 Tbsp unsalted butter, at room temperature
1/3 cup plus 1 Tbsp granulated sugar
3 extra-large eggs, at room temperature
6 Tbsp all-purpose flour
1 1/2 cups heavy cream
2 tsp pure vanilla extract
1 tsp grated lemon zest (2 lemons)
1/4 tsp kosher salt
2 Tbsp pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
- Preheat oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2 - inch round baking dish and sprinkle the bottom and sides with 1 Tbsp of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
- Set aside for 10 minutes.