FOR PEAR CLAFOUTIS:
PREHEAT oven to 450º F.
MELT butter in 9-inch deep-dish pie plate in oven for 2 minutes or until melted; remove from oven. Carefully swirl melted butter around bottom and sides to coat.
COMBINE sugar and cardamom in small bowl; set aside. Combine flour, baking soda and salt in medium bowl. Whisk 3/4 cup evaporated milk and eggs in separate small bowl until blended. Add to flour mixture; whisk for 30 seconds until smooth. Pour batter onto melted butter in hot pie plate. Push pear slices gently into batter, forming a pinwheel. Sprinkle with sugar-cardamom mixture.
BAKE for 13 to 15 minutes or until golden brown. Serve warm with Cardamom Custard Sauce.
FOR CARDAMOM CUSTARD SAUCE:
HEAT remaining evaporated milk, egg yolks, sugar, vanilla extract and cardamom in small saucepan over medium heat, stirring constantly, until sauce coats back of spoon. Do not boil. Makes about 1 cup.
*NOTE: Ground cinnamon can be substituted for ground cardamom.
SERVING SUGGESTION: For a sweet treat, use Cardamom Custard Sauce alone over fresh fruit.