40 g plain (all-purpose) flour
150 ml creme fraiche
300 ml milk
900 g/2 lb pears, thickly sliced
50 g/2 oz butter, plus extra for greasing
50 g/2 oz/1 cup fresh breadcrumbs
2.5 ml ground cinnamon
Method:
Beat the eggs and sugar until thick and
pale. Beat in the flour and creme fraiche. Stir in the milk. Lay the
pear slices in a buttered shallow ovenproof dish. Pour over the cream
mixture. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30
minutes. Meanwhile, melt the butter in a frying pan (skillet). Add the
breadcrumbs and fry (saute) until crisp and golden, stirring all the
time. Stir in the cinnamon. Scatter over the cream mixture and return
to the oven for about 10 minutes until set. Serve warm.