Pear Charlotte

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7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick

2/3 cup plus 1 tablespoon sugar

Pinch salt

1 tablespoon pear liqueur

1 1/2 tablespoons freshly squeezed lemon juice

4 ounces (1 stick) sweet butter

1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed

1 teaspoon ground cinnamon

1 recipe Vanilla Custard Sauce, recipe follows

Creme fraiche

Equipment: 8 (6-ounce) ramekins 3 inches in diameter and 1 1/2 inches deep

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