Melt butter with the vanilla bean and the cinnamon stick in a pan and add the pear and the sugar. Cook the pear until caramelized. Fill the ramekin with the pear mixture and top with a piece of buttered bread. Press firmly on the top to even out the top of the charlotte. Bake in a 350 degree F. oven for 15 minutes. Unmold.
For the cinnamon crumble: 3 Tbsp butter 3½ Tbsp sugar ½ cup flour ¼ teaspoon cinnamon
Mix all the ingredients until it forms a crumble. Bake in a 350 degree F. oven for 10-15 minutes until lightly browned.
For the pear shavings: 1 piece pear
Slice the pear with a mandolin (Japanese slicer) as thin as you can without shredding the pear. Place on a pan lined with a silpat mat (made of silicone and fiberglass which replaces the need for parchment paper). Bake in a 300 degree F oven for 20-30 minutes until dried and lightly browned.
For the vanilla foam: 1 cup milk 3 piece egg yolk 4 Tbsp sugar ¼ piece vanilla bean 1 gram gelatin
Combine the milk and vanilla bean in a pot and bring to a boil. Combine the egg yolk and sugar in a bowl and mix well. When the milk comes to a boil, add the hot milk to the egg yolk mixture while mixing. Return to the pot and with a spatula, continuously stir the mixture until it thickens or reaches 180 degrees F. Dissolve the gelatin in water and add it to the sauce. Cool down the sauce over an ice bath. You can create foam by using a hand blender.
To plate: Place the charlotte in the center of the plate. Garnish with the cinnamon crumble. Top with vanilla ice cream and arrange the pear shavings around the ice cream. Finally, using a spoon, place a spoonful of the foam around the charlotte.