Prepare all ingredients:

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.