Oatmeal and Pear Pudding Brûlée

Makes 24 Servings


  • 3 quarts almond or soy milk
  • 6 cups old-fashioned rolled oats
  • 6 cups Pacific Northwest Canned Pear juice
  • 1 quart golden raisins or dried cranberries*
  • 1-1/2 cups brown sugar
  • 12 eggs
  • 6 cups (1 lb. 5 oz.) Caramelized Pacific Northwest Canned Pears, diced
  • 1/2-1 cup brown sugar

    Preheat oven to 325F. In large saucepan combine milk, oats, pear juice, raisins or cranberries and 1-1/2 cups 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 pears. Pour mixture into 24 lightly greased 8 oz. custard cups. Bake puddings 15-20 minutes, or until custard has set. Alternatively, pudding may be baked in a lightly greased hotel pan for 35-40 minutes. Remove from oven. Spread 1-2 tsp. brown sugar over each custard cup. Broil or torch until sugar has melted. Serve warm.

    1 gallon Pacific Northwest Canned Pear slices, in juice, drained
    1/4 cup 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 sheet pans; bake 35-40 minutes or until pear slices are caramelized, turning once during roasting period. Remove from heat and cool.

    NUTRITION (Per Serving)
    Calories: 410
    Calories from fat: 70
    Fat: 8g
    Cholesterol: 95mg
    Sodium: 130mg
    Carbohydrate: 80g
    Dietary Fiber: 6g
    Sugar: 58g
    Protein: 7g
    Vitamin A: 8%
    Vitamin C: 2%
    Calcium: 6%
    Iron: 15%