400 g Puff pastry
4 William pears; (4 to 5)
MIXTURE FOR THE CUSTARD
150 ml Single cream
130 g Sugar
Pre-heat oven to 200-220C. Roll out the pastry and line a 28-30cm round
baking tray. Peel and slice (small) the pears and lay on the pastry.
2 Mix the eggs, cream and sugar and pour over the eggs. Bake for approx
30 minutes until golden brown.