Pear Clafoutis With Phyllo Crisps, Cider Sauce, And Quince Sorbet

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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

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