Pear Creme Caramel

Preheat oven to 350.

Slice pears thinly and arrange in a single layer on bottom of each ramekin using about four slices per mould.

Combine the water and sugar in a medium heavy bottom pot and heat on medium until sugar is dissolved. Tilt pan to ensure that sugar is dissolved. Do not stir. Increase to high heat and cook until sugar turns amber.

Pour liquid caramel over top of pear lined ramekins, dividing equally.

Bring milk to a boil in medium pot with scraped vanilla bean (If using vanilla extract do not add until the end). Cover and let steep for 10 minutes. Add the sugar until dissolved. Stir but do not whisk.

Stir together eggs and yolks in a medium bowl until well blended. Pour in warm milk and stir. Strain and pour over caramel lined ramekins.

Transfer ramekins to a baking pan and pour three inches hot water into pan. Bake at 350 D. for about 25- 30 minutes or until tester comes out clean in when inserted in centre. Remove from hot bath and let cool to room temperature.

In a medium sauce pan with heavy bottom combine the sugar and the pumpkin seeds over high heat. Cook for about 4 minutes until the sugar melts and turns a rich brown caramel colour. Tilt pan to blend sugar. Do not stir. Ensure that you have a baking sheet lined with parchment paper (or greased) ready, as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Once cooled, break into shards for garnish.