Melt the butter, add the flour and brown on a low heat, add the warmed milk to make a béchamel.
Separate the eggs and whisk the whites until they form soft peaks.
Take the béchamel off the flame; add the egg yolks and the Fourme d’Ambert then gently spoon in the egg whites. Season.
Peel, core and chop the pears. Peel and finely chop the onion.
Sweat the onions in butter. Add the pears, sugar, vinegar and spices then cook on a low heat for 1 hour. Remove the cardamom seeds and the star anise. Adjust the seasoning with salt and pepper then set to one side.
To serve :
Butter the ramekins, add the soufflé mix filling to the top, then run a finger around the top edge of the ramekins. Bake for 20 minutes at 180°C.