We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
Eight 6-ounce ramekins 3 inches in diameter and 1½ inches deep
Put the pear slices in a large sauté pan with
Place the butter, the remaining
Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into
Compactly fill the inside of each ramekin with about
© 1993 Emily Luchetti. All rights reserved.