Ingredients:

  • 900g pears, peeled, cored, and sliced
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, melted
  • 3 large eggs
  • 100g granulated sugar
  • 240ml whole milk
  • 65g all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of ground nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C) and generously brush the inside of a 9-inch ceramic baking dish with melted butter.
  2. Toss sliced pears with lemon juice and arrange them in the bottom of the dish in a tight, overlapping concentric circle.
  3. Whisk eggs and sugar together until pale and slightly frothy.
  4. Slowly whisk in room-temperature milk, vanilla extract, almond extract, salt, and nutmeg.
  5. Sift in the flour and whisk gently until just combined; do not overwork the gluten.
  6. Pour the batter over the arranged pears, ensuring they are evenly covered.
  7. Bake for 30 to 35 minutes until edges are puffed and mahogany-colored, and the center has a slight wobble.
  8. Remove from oven and let cool on a wire rack for 15 minutes to allow the custard to set.