1 Split the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean and milk and bring to a boil. Then remove from heat and let cool slightly.
2 Preheat the oven to 200°C (approximately 390°F). Separate the eggs (reserve the egg whites for another use). In a bowl, beat the yolks with the sugar until very creamy. In a separate bowl, stir together the flour and cornstarch. GraduallyDivide among whisk the warm milk into the egg yolk mixture. Immediately pour back into the pot, then remove the vanilla bean and whisk the cream over low heat until it thickens. Pour into ovenproof serving ramekins.
3 Rinse the pears, cut in half, remove seeds, cut into wedges and sprinkle with lemon juice. Divide among the ramekins with the vanilla cream and bake until just set, about 15 minutes. Serve hot.