Baked Pear Custard Brulee | Rosemary Farm

Ingredients

• 2 cups whole milk
• 1 vanilla bean, split and seeds scraped
• 4 Large Rosemary Farm Eggs
• 1/2 cup sugar, divided
• 1/2 tsp salt
• 1/2 cup flour
• 2 tbsp butter
• 1 lb. (about 3) Bartlett pears, cored and sliced