Pear Brûlée

Yield: 12 custards


  • 12 Pacific Northwest Lite Canned Pear halves, drained, reserve juice
  • 1 cup granulated sugar plus 2 Tbsp. for caramelizing
  • 16 large egg yolks
  • 3 cups heavy or light cream
  • 2 tsp. vanilla extract

    Preheat oven 325°F. Line 12 x 8-oz. shallow round/oval gratin dishes* with 1 thinly sliced, fanned pear, one pear half per dish. Place in the bottom of a large roasting pan or steamtable pan. In a bowl, beat sugar and egg yolks until pale. Add cream and 1 1/2 cups reserved Pear juice and whisk to blend. Stir in vanilla. Gently pour custard over pears in gratin dishes. (Tops of pear slices should just show through.) Pour hot water around gratins, about half way up the sides of gratins in the roasting pan. Bake custards in pre-heated 325°F. oven 40-60 minutes or until custard is set. Remove from pan and cool custards slightly on a rack. To Serve: Sprinkle surfaces of each custard with 1 tsp. granulated sugar and torch to caramelize. Serve immediately. * Deeper custard or gratin dishes should be baked longer. Prep Time: 20 minutes
    Cook Time: 45-60 minutes

    NUTRITION (Per Serving)
    Calories: 297
    Fat: 19g
    Cholesterol: 321mg
    Sodium: 25mg
    Carbohydrate: 758g
    Dietary Fiber: 4g:
    Protein: 4g