Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round pan with cooking spray to prevent sticking, then line the bottom of the pan with a round piece of baking parchment paper.

Peel, core, and thinly slice the ripe pears. Arrange the sliced pears in a single, even layer covering the bottom of the prepared baking pan. This will create a beautiful fruity base for the custard to soak into as it bakes.

Combine the melted unsalted butter, eggs, whole milk, kosher salt, granulated sugar, all-purpose flour, and vanilla extract in a blender. Blend on high until the mixture is completely smooth and homogenous. I find that starting with the liquids first helps the flour blend in without lumps.

Pour the blended custard batter evenly over the arranged pears in the baking pan. Gently tap the pan on the counter to release any air bubbles and help the custard settle between the pear slices.

Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the custard is set and firm to the touch. Let it cool for a few minutes before slicing. For an extra touch, I sometimes let it rest for 10 minutes to make slicing easier and keep the texture creamy.

Dust the top with powdered sugar before serving, and enjoy slices with strong coffee for a delightful finish.