I use golden brown sugar here, because it’s what I usually have, but if you have dark brown sugar, go ahead and try it. And then let me know how it is. Also, I know this seems like a lot of sugar, but trust me.
Preheat the oven to 375°F. Butter a 9 ½-inch pie plate and dust it lightly with granulated sugar. Shake out any excess.
Peel and core the pear, and slice it thinly. (I cut mine into 12 to 14 slices.) Arrange them on the bottom of the prepared pan.
In the jar of a blender, combine the milk through flour. Blend on high speed for 1 minute (stopping once, if needed, to scrape down any flour that may stick to the sides of the jar). Pour the batter over the pears.
Bake until the custard is puffed and golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack. The custard will deflate a little as it cools.
Serve at room temperature or – my preference – chilled.
Yield: 6 servings