500 ml heavy cream
100 g sugar (plus extra for topping)
4 large egg yolks
1 ripe pear (pureed)
1 tsp vanilla extract
Prepare by preheating the oven to 150°C. Ramekins should be put in a baking dish.
In a saucepan, heat the cream and vanilla until they are just steaming, then turn off the heat.
To make the custard, whisk together the pear puree, sugar, and egg yolks. Add the heated cream gradually while stirring continuously.
Fill ramekins with the ingredients to bake. Bake for 35 to 40 minutes after adding boiling water to the dish. Cool.
Sprinkle the sugar on top and burn it with a torch until it turns golden and crunchy.