Preparation

• Position a rack in the center of the oven and heat the oven to 375°F. Butter an 11×1-1/2-inch round baking dish or an 11- to-12-inch ovenproof skillet and sprinkle the bottom and sides with 1 Tbs. of the sugar.
• In a large bowl, beat the eggs and the remaining 1/3 cup of sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the cream, flour, brandy, vanilla, lemon zest, and salt. Set aside for 10 minutes.
• Meanwhile, peel, core, and chop the pears into 3/4-inch chunks. Arrange the pieces evenly in the baking dish or skillet. Pour the batter over the pears, sprinkle the dried cranberries evenly over the surface, and bake until the top is golden brown and the custard is set, 20 to 25 minutes in a skillet or 30 to 35 minutes in a baking dish. Cool briefly and serve warm, dusted with confectioners’ sugar.