Peel the pears and core them with a corer. Caramelize the sugar and then slowly pour in some water. Cook until the caramel has completely dissolved. In this liquid, stew the pears until soft.
Grease the soufflé dishes with melted butter and sprinkle them with blue poppy seeds. Beat the egg whites with the sugar and vanilla sugar until creamy. Stir together egg yolks, curd cheese, lemon zest, salt, and rum. Fold in the egg whites and the grey poppy seeds. Fill this mixture into the prepared soufflé dishes with a piping bag and bake in the oven at 200 °C for ca. 18 minutes.
As soon as the soufflés are done, sprinkle with icing sugar and place on dessert plates. Place a pear next to each soufflé, douse the pears with 2–3 tbsp rum each, and light them. Flambéing the pears greatly intensifies the rum-and-caramel aroma.