Creme Brulee ... Pear, too.

My all time favorite dessert...

1 vanilla bean
4 c. heavy cream
6 egg yolks
1/2 c. superfine sugar
3 T. almond extract
1/3 c. brown sugar (not shown in pictures)

Preheat the oven to 350. Place 6 (1/2 c.) ramekins in a roasting pan and set aside. With a small, sharp knife, split the vanilla bean lengthwise and scrape the black seeds into a medium saucepan (put the remainder of the whole bean in as well). Add the cream and bring just to a boil over medium heat, stirring. Remove from heat and cover with plastic wrap. Set aside for 15-20 minutes. Remove the bean.
In another bowl, whisk the egg yolks, superfine sugar and liqueur, if using, until well blended. Whisk in the hot cream. Pour into the ramekins.
Pour enough boiling water into the roasting pan (to make a water bath for the ramekins) to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes, until the custards are just set. Remove ramekins from the pan and let cool. Drain pan. Return to the dry roasting pan and chill.
Sprinkle the brown sugar on top of each of the brulees. Using a propane kitchen torch, caramelize the sugar. (Careful not to burn yourself or the sugar!) Let sit for a few minutes to harden.

Options:
Don't run to the store option: Use 3T of vanilla extract. The better quality vanilla extract, the better it will taste.... Superfine sugar isn't a necessity--just make sure you whisk the egg/sugar mixture very, very well! Don't have a torch? Just preheat the broiler. Sprinkle the sugar evenly over the custard and broil for 30-60 seconds until the sugar melts and caramelizes. (Do not let the sugar burn or the custard curdle) Place in fridge to set the crust and chill completely.

Pear Brulee:
10 pieces of dried pear
Tear 7 of the pieces of pear into small pieces. Tear the remaining 3 pieces in half to get 6 halves. Set the halves in the bottom of the ramekins. Set aside. After bringing the creme to a boil, add these small pieces. Cover and set aside for 20 minutes. Remove vanilla bean, but leave the pieces of pear. Follow the above directions, but the almond extract is left out or reduced to 1 T. Pour the finished mixture over the pear halves and follow the rest of the above directions. Very yummy.

Slow cook: My recipe book calls for 300 degrees, but we have to cook it for about 50 minutes. We tried the 350 last time and it turned out great...