Pre-heat the oven to 240'c.
Prepare the pears: peel and quarter the fruits.
Place the icing sugar in a non-stick pan and begin to caramelise over a medium to high heat. Once golden brown, add the cream and butter. Mix gently then add the pear quarters. Remove from the heat and set aside.
For the soufflés:
Grease your ramekins with butter - start at the base of the ramekin and grease the sides using an upwards motion - this will help the soufflés to rise!
Bring the milk to boiling point and whisk in the cornflour until you have a thick, smooth paste. Then mix in the egg yolks and remove the pan from the heat.
Melt the chocolate over a pan of simmering water. Add the melted chocolate to the milk and egg mixture and combine well.
Whisk the egg whites with the sugar until you have stiff peaks then combine with the chocolate mixture.
Place the caramelised pears in the base of a ramekin and cover with the chocolate-egg white mixture. Cook in the oven for 8-10 minutes and serve immediately.
Note: If you prefer, you can serve the pears on a plate alongside the soufflé rather than in the base of the ramekin.
«Serve your souffles immediately to ensure that they are still well risen!»