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1
Preheat oven to 400 degrees F.
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2
Butter 8 individual baking tins.
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3
Put both types of flour in a mixing bowl and stir in the ground pistachios, sugar and vanilla.
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4
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
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5
Fold them very carefully into the flour mixture.
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6
Quickly fold in the melted butter.
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7
Divide the batter among the baking tins and cook for 15 to 20 minutes or until they are golden brown.
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8
Remove cakes from the tins and let cool on a rack, brushing them from time to time with the liqueur.
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9
Halve the Seckel pears lengthwise.
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10
Melt 1/2 cup sugar in a large saute pan (large enough to hold all the pear halves).
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11
Add the pear halves, cut side down, and cook until caramelized.
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12
Blanch the Forelli pears in a pot of boiling water for 1 minute.
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13
Drain and cut in half lengthwise.
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14
Toss pears with 1/2 cup sugar and roast in the oven until lightly browned.
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15
Reduce oven temperature to 325 degrees F.
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16
Combine eggs and yolks in a mixing bowl.
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17
Bring cream, vanilla bean seeds, and remaining 1/2 cup sugar to a simmer.
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18
Add about 1 cup of the simmering cream mixture to the eggs and whisk to combine.
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19
Add the egg mixture to the simmering cream mixture and cook until thickened, about 4 minutes.
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20
Do not let boil.
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21
Transfer the custard to individual serving vessels, such as small ramekins or molds, and arrange in baking dishes.
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22
Pour water halfway up the sides of the ramekins and place in the oven.
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23
Bake until custard is set.
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24
Remove from oven and cool.
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25
Spoon cooled custard over finished cakes and serve with both types of pears on the side.
