In a large saucepan, combine 1/3 cup sugar and cornstarch then gradually stir in milk and cream until smooth.
Bring to a boil over medium heat, cook, and stir for 2 minutes, then remove from heat.
Gradually add a small amount of hot mixture to egg yolks, then return all to the pan, stirring constantly.
Cook and stir on medium-low heat for 15 minutes or until the mixture thickens slightly (do not boil).
Stir in vanilla, then pour into a bowl and cover with plastic wrap on top and refrigerate.
In a bowl, combine 6 cups of water and 1 tablespoon of lemon juice.
Carefully peel pears, leaving stems attached, then plunge pears into lemon water.
In a large saucepan, combine lemon zest and sugar, water, and lemon juice, then bring to a boil.
Add cinnamon stick, cloves, and pears, then reduce heat, cover, and simmer for 20 to 25 minutes or until pears are tender.
Carefully place pears on a plate and discard cinnamon sticks and cloves.
Drizzle syrup over pears, then loosely cover and refrigerate for 2 to 3 hours.
To serve, pears, drizzle with chilled vanilla sauce. Enjoy!