Oatmeal and Pear Pudding Brulee
Makes 4 Servings
Reserved pear juice (see recipe below)
2 cups almond or soy milk
1 cup old-fashioned rolled oats
2/3 cup golden raisins or dried cranberries*
1/4 cup brown sugar
Caramelized Pacific Northwest Canned Pears, diced
2-3 Tbsp. brown sugar
Preheat oven to 325F. Pour reserved pear juice into a measuring cup and add water to measure 1 cup. Pour into medium saucepan; add milk, oats, raisins or cranberries and 1/4 cup brown sugar. Stir over medium heat, cooking until oats have thickened. Remove from heat and cool slightly. In a large bowl, beat eggs until frothy. Stir into cooled oat mixture. Fold in Caramelized Pacific Northwest Canned Pears. Pour mixture into 4 lightly greased 8 oz. custard cups. Bake puddings 15-20 minutes or until custard has set. Remove from oven. Spread 1-2 tsp. brown sugar over each custard cup. Broil or torch until sugar has melted. Serve warm.
*You may also stir in nuts and coconut in addition to the raisins or cranberries.
CARAMELIZED PACIFIC NORTHWEST CANNED PEARS
1 can (15 oz.) Pacific Northwest Canned Pear slices, in juice, drained and juice reserved for use above
1 Tbsp. vegetable oil
Preheat convection oven to 375F. Place well drained pear slices in a bowl and toss with oil to coat. Spread in single layer on parchment-lined baking sheet; bake 35-40 minutes or until pear slices are caramelized, turning once during roasting period. Remove from heat, cool and dice. Set aside until ready to use in recipe above.
NUTRITION (Per Serving)
Calories from fat: 70
Dietary Fiber: 6g
Vitamin A: 8%
Vitamin C: 2%