INGREDIENTS

6 Pacific Northwest Lite Canned Pear halves, drained, reserve juice

1/2 cup granulated sugar plus 2 Tbsp. for caramelizing

8 large egg yolks

1 1/2 cups heavy or light cream

1 tsp. vanilla extract

METHOD

Preheat oven 325°F. 1. Drain pear slices well, and pat dry. Line each of 6 x 8-oz. shallow, round gratin dishes* with 1 thinly sliced, fanned pear half. Place dishes in the bottom of a roasting pan. 2. In a bowl beat egg yolks and 1/2 cup sugar until pale. Add cream and 3/4 cup reserved Pear juice and mix to blend. Stir in vanilla. 3. Gently pour custard over fanned pears. Add hot water half way up the custard cups. Bake the custards 45-60 minutes, depending upon depth and size of dish, or until set. Remove from heat and hot water bath and place on racks to cool to room temperature. 4. Sprinkle surfaces of each custard with 1 tsp. granulated sugar and torch to caramelize. Serve immediately. *Deeper custard cups or gratin dishes should be cooked longer. Prep Time: 15 minutes
Cook Time: 45 minutes