Baked Pear Custard Brûlée
- 2 cups whole milk
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 4 large Louisiana eggs, room temperature
- ½ cup all-purpose flour
- ½ cup sugar, divided
- ½ teaspoon salt
- 2 tablespoons butter
- 1 pound Bartlett pears (about 3 pears), cored and sliced
- Preheat oven to 350°. Lightly grease 6 (6-ounce) ramekins, and place, without ramekins touching each other, in a large baking pan.
- In a medium saucepan, heat milk and reserved vanilla been seeds over XX heat until warm. (Do not boil.)
- In a large bowl, whisk eggs until foamy. Add warm milk mixture, flour, ¼ cup sugar, and salt. Divide mixture among ramekins (about ½ cup each). Pour boiling water into baking pan to reach halfway up sides of ramekins.
- Bake until puffed and set, 25 to 30 minutes. Position oven rack 6 inches from broiler. Increase oven temperature to broil.
- Meanwhile, in a large skillet, melt butter over medium heat. Add pears and 2 tablespoons sugar, and cook until pears are slightly softened.
- Using a spatula, immediately and carefully remove custards from baking pan, and place on a baking sheet. Top with pear mixture and remaining 2 tablespoons sugar.
- Broil until sugar is lightly browned, 3 to 5 minutes.