Divide pears evenly among six (6-ounce) custard cups; set aside. In heavy saucepan, whisk together cream, cornstarch and 1/4 cup sugar. Bring mixture to a boil over medium heat, whisking constantly; remove from heat.

In medium bowl, beat egg yolks lightly. Gradually whisk in hot cream mixture; pour over pears in cups. Place cups in shallow baking pan half full of simmering water. Bake at 350°F for 30 minutes or until set. Remove cups from water; chill at least 4 hours. Place cooled custards on baking sheet; sprinkle remaining 1/4 cup sugar evenly over custards, making a thin layer. Broil 3 to 4 inches from heat source until sugar is melted.