Red Wine Poached Pears with Crème Brûlée

Preheat the oven to 200°C (approximately 400°F). Bring the milk, cream, scraped vanilla seeds, and vanilla pod to a boil. Beat the eggs and egg yolks with the sugar until creamy, but not foamy. Gradually incorporate the hot cream mixture. Pour the mixture through a strainer into ramekins. Place the ramekins in a roasting pan or deep baking dish, and pour enough hot water to submerge 2/3 of the ramekins. Bake for 20 minutes, covered, until the custard has set in the center. Remove from the oven, and chill in the refrigerator.

Before serving, dust the custards with brown sugar, and place under the broiler until the surface has caramelized (or put in an ice water bath and caramelize in a hot oven quickly).

Heat the red wine, Marsala, sugar, cinnamon, and lemon pieces in a small, high pot. 

Peel the pears, leaving the stalk intact. Place in the pot, cover, and simmer for 15 minutes. The pears should be soft but not falling apart. Baste the pears with the cooking liquid occasionally while simmering.