CREME BRULEE

With a whisk, mix together egg yolks and sugar in a bowl. When
the yolks are well blanched, flavour with the Belle de Brillet®
pear liqueur. Add the milk and cream and stir. Set aside.
Peel a pear and cook in a syrup, that is to say water and sugar in
a saucepan. Add the Belle de Brillet® pear liqueur. When the
pear is cooked, cut it in small dice (brunoise).
Put this brunoise in the bottom of oven ramekins. Pour the
creme brulee mixture over the pears to the height of ramekins.
Preheat the oven to 90°C and cook for 1 hour.
After cooling, let in the fridge at least 3 hours.
Caramelize the creme brulee: sprinkle brown sugar on top,
a relatively thick layer. Put the oven in position grill and
caramelize for a few minutes.