Peel the skins off the pears. (Keep the stems)

Cook for 20 minutes in a saucepan where you add water, sugar and vanilla sticks and strain the water thoroughly.

Separate the yolks of 4 eggs from the whites. Mix the milk and cornmeal in a saucepan and cook on low heat.

Grate the dark chocolate and add it to the milk mixture. Remove the mixture from the stove and stir to cool.

Add the egg yolks one by one and mix. Add 100 g of granulated sugar to egg whites and beat until foamy.

Add to the chocolate mixture and add without whisking too much. Sprinkle the grated chocolate into the greased souffle cups.

Divide the souffle mixture into the cups. Place the boiled and drained pears in the middle of the bowls. Bake in a preheated 180 degree oven for 12-14 minutes.

Sprinkle powdered sugar on it. Serve hot with ice cream if desired.