To poach the pears, fill a large stainless steel or enamel pan with all the pear poaching liquid ingredients.
peel, core and half one of the pears, and place each half into the liquid, continue with this process for each of the pears.
Place the pan over high heat and place a smaller lid inside the pan to keep the pears submerged while cooking.
Let the mixture come to a boil and then reduce heat to low or just below simmering.
Cook for about an hour until pears are tender but not mushy.
Slow cooking is important to allow them to absorb the flavors and color of the liquid. Remove the pan from the heat.
If after an hour the pears seem just tender, you can let the halves cool in the poaching liquid, otherwise, their softness would indicate that they are to be removed.
If removing, line a baking sheet with parchment paper and place each half face down on the paper. Then let cool in the fridge.
Strain the poaching liquid into a bowl and reserve all for later use in this recipe.
Once the pears have cooled, take about 4 or 6 halves out of the fridge.
Make pear slices by cutting crosswise about ⅛ of an inch thick.
Spread halves evenly over the bottom of the pastry shell.
preheat the oven to 350 degrees.
Find a heat proof bowl and a pot that it can rest in or you can use a double boiler.
Fill pot or bottom boiler pan and let water come to a simmer.
Place all custard ingredients in a food processor and blend for about 1 minute. Pour the custard into a heat proof bowl or top boiler pan.
place over container of simmering water, stirring constantly.
Once the mixture reaches a warm temperature, pour it into the pastry shell, leaving a ¼ inch border of pastry around the top.
Bake until custard is set, which should take about 25 minutes.
Remove pan and let cool completely.