Pear Crinkle Cake

Method

1. 1
   Preheat the oven to 350°F / 180° C and lightly grease a 9x13-inch baking dish.
2. 2
   Unroll the phyllo dough and cover with a damp towel to keep it from drying out.
3. 3
   Brush each sheet of phyllo with melted butter and fold into a crinkled, accordion-like shape, placing them side by side in the prepared dish.
4. 4
   In a medium bowl, whisk together heavy cream, milk, brown sugar, cinnamon, salt, eggs, vanilla extract, and almond extract until smooth.
5. 5
   Pour the custard mixture evenly over the phyllo layers.
6. 6
   Arrange the pear slices over the top, tucking some between the folds, and sprinkle with sliced almonds.
7. 7
   Bake for 35–40 minutes, until golden and set.
8. 8
   While the cake bakes, make the syrup: in a small saucepan, combine maple syrup, brown sugar, water, cinnamon sticks, and a pinch of salt. Bring to a simmer over medium heat, then cook for 5 minutes until slightly thickened. Remove cinnamon sticks (if using) and set aside.
9. 9
   As soon as the cake comes out of the oven, pour the warm syrup evenly over the top. Let it soak in for at least 10 minutes before serving.