Preheat oven to 475 degrees and bake for 12-14 minutes.

Place the first four ingredients in a blender and blend until smooth. Set aside.

Prepare the baking dishes. I use 8-inch individual oval bakers for pancakes.

Place the bakers on a cookie sheet. Spray bakers with Pam or any cooking spray.

Place 1tsp. butter in the bottom of the oval bakers.

Place in the oven and bake 3-4 minutes until the butter melts.

Pour about 1/4 inch of batter in the bottom of each hot ramekin.

Slice three thin slices of fresh pear into the batter of each ramekin and sprinkle with grated nutmeg.

Place in the hot oven, center position, and bake until puffed golden brown.

Remove from bakers unto plates drizzle with caramel sauce and serve.

Caramel Sauce

4 T. butter

1 cup brown sugar 1/4 cup water

1/2 cup milk

In a small sauce pan melt over tow heat the first three ingredients together.

Raise heat to medium and boil gently while whisking for four minutes. (Timing is important it must reach syrup stage. )

Check with a metal spoon it should not run off the spoon like water but sheet slowly and want to cling to the spoon on the last drops.

Then slowly dribble in the milk while continuing to cook and whisk.

After milk is added cool only slightly and serve.

Best if made just before serving.

Serves 4