Wash off the bay leaves and tear into small pieces. Heat carefully with milk, cream, the sliced and scraped-out vanilla pod and four tablespoons of sugar, stir a few times and let it steep in the refrigerator overnight.
Caramelize 150 grams of sugar until light brown, add a dash of balsamic vinegar and a tablespoon of butter. The caramel will set immediately. Carefully heat again until a viscous cream has formed and use it to pour out the bottom of the dessert molds.
Beat the eggs well with the yolks, but no foam should form. Bring the bay milk to the boil again and slowly pour it into the egg mixture. Mix constantly with the whisk. Pour through a sieve to remove any protein threads and pour into the dessert molds. Cook in an oven preheated to 150 ° C for forty to fifty minutes in a water bath. Then let it steep in the refrigerator for at least four hours, or better overnight.
Finely pound the allspice in a mortar. Bring to the boil with the sliced and scraped-out vanilla pod, sugar, white wine and currant juice. Dissolve the starch in a little water and whisk in the hot sauce until the desired consistency is achieved. Peel and quarter the pears, remove the core and let stand for five minutes in the simmering stock. Season with pear spirit. Then let it rest in the refrigerator for at least four more hours.
To serve, pull a sharp knife along the inside of the mold, then turn the creams out onto dessert plates. If there are still sugar crystals in the mold, you can briefly heat them up in the microwave and add the liquid. Garnish with pear wedges and pour the stock over them again.
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