Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet

• 3 (17- by 12-inch) phyllo sheets, stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel
• 2 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 6 large egg yolks
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 vanilla beans, halved lengthwise
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 5 tablespoons unsalted butter, softened
• 1/3 cup sugar
• 1/4 cup plus 2 tablespoons almond flour
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 large egg
• 6 firm-ripe small Bosc pears (2 pounds total)
• 3 tablespoons unsalted butter plus additional for ramekins
• 3 tablespoons sugar plus additional for coating ramekins
• Special equipment: 6 (8-ounce) ramekins (3 3/4 inches in diameter and 1 3/4 inches deep)
• Accompaniments: cider sauce and quince sorbet

1. Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar.
2. Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter.
3. Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar.
4. Let dry, uncovered, at room temperature at least 8 hours.
5. Put oven rack in middle position and preheat oven to 500F.
6. Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily).
7. Transfer with spatula to a rack to cool.
8. Whisk together yolks and 2 tablespoons sugar in a metal bowl.
9. Sift flour and cornstarch into bowl and whisk until combined well.
10. Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use.
11. Add milk and remaining 2 tablespoons sugar and bring to a boil.
12. Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan.
13. Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
14. Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
15. Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes.
16. Add egg and beat well.
17. Put oven rack in middle position and preheat oven to 300F.
18. Peel pears, then quarter lengthwise and core.
19. Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then saute pears, turning occasionally, 2 minutes.
20. Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
21. Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
22. Increase oven temperature to 350F.
23. Butter ramekins generously and coat with sugar, knocking out excess.
24. Whisk pastry cream into almond cream until combined well.
25. Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear.
26. Spread another 1/4 cup cream over pears and top with 2 more pieces of pear.
27. Repeat in remaining 5 ramekins.
28. Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes.
29. Cool in ramekins on a rack 1 hour.
30. Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp.
31. Serve cider sauce and quince sorbet on the side.

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Taken from www.epicurious.com/recipes/food/views/pear-clafoutis-with-phyllo-crisps-cider-sauce-and-quince-sorbet-108702 (may not work)