Combine milk, heavy cream, and vanilla bean seeds (or extract) in a saucepan.

Add half the sugar and bring to a simmer.

Whisk egg yolks and remaining sugar in a bowl.

Temper the egg mixture by slowly adding heated milk mixture while whisking.

Pour the tempered egg mixture into the milk pot, stirring constantly and heating gently until it thickens enough to coat the back of a spoon.

Remove from heat, cool, and refrigerate.

In a skillet, boil water and brandy, then reduce heat to a simmer.

Poach pineapple rings in the simmering liquid for 10 minutes, then remove to a platter.

Cook halved and pitted cherries in the same liquid for 10 minutes.

Remove from heat and cool.

Preheat oven to 350 degrees F.

Oil and line the bottom of a cake pan with parchment paper, then oil the parchment.

Sift together cake flour and 1 tablespoon of sugar to aerate.

Combine eggs and 3 tablespoons sugar in a heatproof bowl.

Set the bowl over a bowl of hot water (bain-marie).

Whisk the eggs and sugar until warm (100-120 degrees F) and the mixture triples in volume.

Fold in the flour mixture in thirds, followed by melted butter and vanilla extract.

Arrange pineapple rings and cherries in a pattern at the bottom of the cake pan.

Pour batter over the fruit, spreading evenly.

Tap the pan to release air bubbles.

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Cool for 10 minutes, then invert onto a serving plate.

Replace any dislodged fruit.

Serve warm or at room temperature with crème anglaise.