2) Beat the eggs and the remaining 65g of caster sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
3) On low speed, mix in the plain flour, cream, vanilla essence, lemon zest, salt and pear brandy. Set the batter aside for 10 minutes.
4) Meanwhile, peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
5) Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with icing sugar, and with creme fraiche.