Pear Crème Brûlée

Makes 6 Servings


  • 1 can (15 ounces) Bartlett pear halves or slices, drained
  • 2 cups heavy cream
  • 1/4 cup cornstarch
  • 1/2 cup sugar, divided use
  • 4 egg yolks
  • 6 (6 ounce) custard cups

    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.

    NUTRITION (Per Serving)
    Calories: 428
    Protein: 4g
    Carbohydrate: 32g
    Fiber: 1g
    Fat: 33g
    Sodium: 35mg
    Cholesterol: 250mg