Ingredients

• 2 large eggs
• 1/2 cup heavy cream
• 1/3 cup confectioners sugar
• 1/4 cup almond flour or almond meal (see cooks' note, below)
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 2 firm-ripe Bartlett pears (1 pound total)
• 2 teaspoons fresh lemon juice
• 1 cup raspberries (5 ounces)
• 1/2 cup seedless grapes (3 ounces)
• 3/4 cup sliced almonds (3 ounces)
• 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
• Special equipment: 4 (5 1/2- by 1-inch) shallow flameproof gratin dishes or a 12 1/2- by 7 1/2- by 1 1/2-inch shallow flameproof gratin dish

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Instructions

1. Put oven rack in middle position and preheat oven to 350°F. Butter gratin dishes.
2. Whisk together eggs, cream, confectioners sugar, almond flour, vanilla, and salt in a bowl until combined well. Quarter pears lengthwise, then peel, core, and cut into 1/2-inch-wide wedges. Toss pears with lemon juice in a bowl, then divide among gratin dishes. Divide raspberries and grapes among gratin dishes, then pour custard mixture over fruit. Sprinkle with almonds and dot with butter. Transfer gratin dishes to a shallow baking pan.
3. Bake until pears are tender, about 30 minutes. Preheat broiler and broil gratins 4 to 5 inches from heat until almonds are golden, 1 to 2 minutes. Cool on a rack to warm or room temperature before serving.