Vanilla Flammeri

In a small bowl, whisk the cornstarch with the sugar and 6 tablespoons of milk until smooth.

Heat the remaining milk with a pinch of salt and the vanilla pod in a saucepan and bring it to a boil while stirring.

Remove the saucepan from the heat, whisk in the cornstarch–sugar mixture, and return to a boil, stirring constantly, until the mixture thickens noticeably.

Remove the vanilla pod.

Beat the egg yolk, then thicken the flammeri with it by stirring the yolk in quickly.

Whip the egg white until stiff and gently fold it into the still-warm flammeri mixture.

Pour into ramekins rinsed with cold water and chill for at least 2–3 hours.

To serve, unmold and optionally serve with pears and chocolate sauce.