Flognarde with Pears

Technical stages for Flognarde with Pears :

• Butter and flour a deep gratiné pan. Reserve the excess butter.
• Remove the flour in excess by flipping the pan over the working surface and reserve in the fridge.
• Bring the milk and sugar to a boil.
• sift the flour in a bowl and make a fountain.
• Break the eggs in the center of the fountain and mix well by adding gradually the flour to obtain a smooth dough.
• Pour in progressively the hot sweetened milk and mix well using a whisk so that the mixture is thoroughly dissolved in the milk.
• Add the pear alcohol.
• Peel, seed and evenly slice the pears.
• Sprinkle with the juice of a lemon to avoid browning.
• Then line them in one or several layers in the gratiné pan that was buttered and floured previously.
• Pour the dough onto the pears.
• Sprinkle the rest of butter cut in small pieces.
• Bake about 40 minutes at 190°C.
• When finished, check the cooking using the tip of a blade. The blade should come out clean and the pears must be tender.
• Remove from the oven and sprinkle with a mixture of vanilla sugar and critalized sugar.
• Serve warm or cold with crème fraîche and red berry jam.