Baked Pear Custard Brûlée

2 cups whole milk
1 vanilla bean, split and seeds scraped
4 large eggs, room temperature
1/2 cup sugar, divided
1/2 tsp. salt
1/2 cup flour
2 Tbsp. butter
1 lb. Bartlett pears, cored and sliced

Preheat the oven to 350°F. Lightly grease six 6 oz ramekins and place them in a baking pan large enough to hold cups without touching each other. In a medium saucepan, heat the milk and vanilla seeds until warm. In a large bowl, whisk eggs until foamy. Add milk, ¼ cup sugar, salt, and flour. Fill ramekins with ½ cup of the mixture and pour boiling water around them halfway up the sides. Bake for 25-30 minutes or until puffed and set.

Meanwhile, melt butter in a large skillet and add butter, 2 tablespoons sugar, and pears and sauté over medium heat until slightly softened.

Remove custards from the oven and carefully remove them from the water bath using a spatula. Place cooked custards on a baking sheet and preheat the broiler placing the rack 6” from the broiler. Top custards with the pears and 1 teaspoon sugar each and place under the broiler until the sugar melts and is lightly browned (3-5 minutes).