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1
Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely.
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2
Meanwhile, whisk eggs + sugar together in lg bowl.
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3
Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using.
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4
Transfer custard into vessel w/ spout. Fill ea. ramekin to top w/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard.
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5
15 mins. b/f baking, preheat oven to 350. Boil water for roasting pan bath.
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6
Top off ea. pudding w/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce.
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7
Put pan on mid rack, fill w/ boiling water so water comes 1/2-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden.
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8
Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.)
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9
Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.)
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10
Just b/f serving, combine remaining 1/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1/2 pear into 24 very thin slices.
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11
Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w/ confectioners' sugar.
