My variation on this recipe was to use dried cranberries instead of raisins, and to soak them in 2 tbs of pear liqueur for an hour prior to preparation. The strained-off liquid was added to the milk prior to steaming, and the cranberries chopped coarsely. The result was anything but bland - a pear-infused custard studded with glistening red jewels, topped with the caramelized pears. My dinner guests were near tears.
Sanna, Encinitas, CA