Caramelized Winter Fruit Custards

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 2 small bosc pear cored peeled quartered cut into 1/3-inch-thick slices (12 to 14 ounces total)
• 1 cup cake flour 
• 1 tablespoon cornstarch 
• 1 cup cranberries fresh
• 2 large egg whites room temperature
• 4 large egg yolk 
• 0.5 cup brown sugar packed ()
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon nutmeg 
• 2 cups half and half 
• 0.3 teaspoon sea salt fine
• 0.5 cup sugar 
• 1 tablespoon butter unsalted
• 1 teaspoon vanilla extract 
• 6 tablespoons water lukewarm

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• hand mixer
• muffin liners
• muffin tray

Directions

1. Preheat ovento 350°F. Lightly butter and flour 9 standard(1/3-cup) muffin cups. Sift flour and next5 ingredients twice into medium bowl.
2. Mix 6 tablespoons lukewarm water withvanilla in small bowl. Using electric mixer,beat brown sugar and butter in large bowluntil light and fluffy.
3. Add flour mixture in3 additions alternately with water mixturein 2 additions, beating batter until blendedafter each addition.
4. Using electric mixer fitted with cleandry beaters, beat egg whites in mediumbowl until soft peaks form. Gradually add2 tablespoons sugar and beat until firmglossy peaks form. Fold 1/3 of whites intobatter to lighten, then fold in remainingwhites. Spoon 1/4 cup batter into eachprepared muffin cup.
5. Bake muffins until tester inserted intocenter comes out clean, about 17 minutes.Cool muffins in pan on rack at least 20minutes.
6. Remove muffins from pan and coolcompletely on rack. DO AHEAD: Can be made1 day ahead. Return muffins to muffin pan;cover and store at room temperature.
7. Meltbutter in large nonstick skillet over mediumheat.
8. Sprinkle sugar over butter in skillet,then place apple slices and pear slicesin single layer (if possible) atop sugar.Increase heat to medium-high and cookwithout stirring until fruit is golden onbottom, pressing out to single layer asfruit cooks and reduces in volume, about8 minutes. Turn fruit over in skillet andcook until golden, about 5 minutes.
9. Addcranberries and cook until juices in skilletare reduced by about half, about 2 minutes.
10. Heat half and half in heavylarge saucepan over medium heat just untilheated through and bubbles form at edgeof pan.
11. Whisk sugar, egg yolks, and seasalt in medium bowl; whisk in cornstarch.
12. Gradually add hot half and half to yolkmixture and whisk until blended. Returncustard to same saucepan; stir over mediumheat until custard boils and thickens, 2 to3 minutes.
13. Whisk in butter, then 2 tablespoonsbrandy.
14. Remove from heat.
15. Brush top of muffins several timeswith remaining 4 tablespoons brandy untilabsorbed.
16. Place 1 muffin in each of 8 bowls,cups, or dessert glasses. Divide caramelizedfruit among bowls. Spoon warm custardover muffins and fruit in bowls (about1/3 cup for each). Chill at least 30 minutes.DO AHEAD: Can be made 2 hours ahead.Cover and keep chilled.
17. Let stand at roomtemperature 20 minutes before serving.
18. Bon Appétit