Ingredients

• For the Crème Anglaise (best made a day ahead)
• 1 pinch saffron threads
  
• ³/₄ cup whole milk
  
• ³/₄ cup light cream
  
• 1 2-3 inch vanilla bean, split, the seeds scraped with the point of a sharp knife
  
• 2 fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
  
• 1 pinch fine sea salt
  
• 3 tablespoons organic sugar
  
• 4 large egg yolks
  

• For the poached pears
• 6 firm but ripe Bartlett pears, a thin slice taken off the bottom of each to enable it to stand, and peeled, leaving stems intact.
  
• 5-6 (or more) cups water
  
• ¹/₃ cup organic sugar
  
• 2 tablespoons freshly-squeezed, strained lemon juice
  
• 2 fresh bay leaves (not California), twisted along the central stem to crack and release aromas; try not to detach the pieces
  
• 1 vanilla bean (left intact)
  
• 1 pinch fine sea salt