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Preheat the oven to 350° F (175° C).Generously butter ramekins and arrange them on a baking sheet.Melt half a cup of butter in a small saucepan. Remove from heat and stir in the brown sugar.Using four and a half to the five-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin. Carefully pour enough butter/brown sugar mixture into each ramekin to evenly cover the bottom.Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.In the bowl of an electric mixer fitted with a paddle, combine the remaining butter, sugar, and vanilla extract. Beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. In a bowl, sift together the flour, baking powder, and salt. Gradually add the flour mixture and the milk to the mixer with the butter-egg mixture, alternating, in stages, beating between each addition. Continue until the batter has been formed.Divide the batter evenly between the prepared ramekins to a depth of about one inch. Bake for 30 minutes, until the top, is firm, and a tester inserted in the middle comes out clean. Let cakes cool for one minute before inverting them onto serving plates. Sprinkle sea salt over the cakes. Place a quenelle (spoonful) of crème Fraiche beside each cake and serve immediately. Enjoy!