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1
In a medium saucepan, combine the milk with the cream, half of the orange zest, half of the vanilla bean and 2/3 cup of the sugar and bring just to a simmer.
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2
Let the custard cool to room temperature, then whisk in the egg yolks and whole eggs.
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3
Transfer the custard to a bowl, cover with plastic wrap and refrigerate overnight.
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4
Preheat the oven to 250.
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5
Lightly coat ten 3- to 4-ounce ramekins with vegetable oil and arrange them in a roasting pan.
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6
Strain the custard into a large glass measuring cup and pour it into the ramekins, filling them about three-quarters full.
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7
Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins.
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8
Transfer the roasting pan to the oven and bake for about 1 hour or until the flans are set.
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9
Carefully remove the ramekins from the water bath and let them cool to room temperature.
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10
Refrigerate the flans until well chilled, about 4 hours.
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11
Meanwhile, in a large saucepan, combine the water with the lemon zest and the remaining 2 cups of sugar, orange zest and vanilla bean.
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12
Bring to a boil, stirring to dissolve the sugar.
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13
Add the pears and cover with a heatproof plate or pot lid that's slightly smaller than the saucepan, to keep the pears submerged.
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14
Simmer over moderately low heat until the pears are just tender and a knife inserted in the thickest part comes out easily, about 15 minutes.
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15
Using a slotted spoon, transfer the pears to a platter.
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16
Let the pears and poaching liquid cool separately.
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17
Divide the butter and honey between 2 large skillets and bring to a boil.
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18
Cook over high heat, stirring occasionally, until lightly golden, about 4 minutes.
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19
Add half of the pears to each skillet, cut side down, and cook, turning occasionally, until golden and beginning to caramelize, about 12 minutes.
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20
Add 3/4 cup of the reserved pear poaching liquid to each skillet and cook over moderate heat, turning and basting the pears, until the liquid reduces to a thick syrup, about 8 minutes.
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21
Using a slotted spoon, transfer the pears to a platter.
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22
Stir 2 tablespoons of the poaching liquid into each skillet to thin the syrup.
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23
Pour the sauce over the pears.
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24
Run a thin-bladed knife around the flans to loosen them and dip the bottom of each ramekin in hot water.
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25
Top each flan with a dessert plate and invert; holding the ramekin and plate together, give the dish a good shake to unmold the flan.
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26
Arrange 2 pear halves alongside each flan.
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27
Drizzle the flans and pears with the syrup and serve.
