Cut the vanilla bean in half and remove the pulp. Cream butter, sugar and vanilla pulp and gradually stir in the yolks. Fold in the stiffly beaten egg whites. Finely grate the spoon biscuits and mix with the almond kernels, then also mix gently. Season with the brandy.
Butter small gratin dishes and sprinkle with sugar. Fill the pudding mixture into the molds. Fill the molds only 2/3 full, as the mixture will rise a little bit. Bake the pudding in a bain-marie at 180 °C for about 30 minutes. Turn out of the mold and serve lukewarm with the glazed pears.
For this, cut the pears into wedges (peel them as you like). Sauté the pears in a little butter and sprinkle with sugar. Caramelize the sugar and finally extinguish with pear brandy and white wine. Bring to the boil briefly and serve.
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