Baked Pear Custard Brûlée

Sponsored Content from the Louisiana Egg Commission

Baked Pear Custard Brûlée
Serves: 6
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 4 large Louisiana eggs, room temperature
  • ½ cup all-purpose flour
  • ½ cup sugar, divided
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 1 pound Bartlett pears (about 3 pears), cored and sliced
  1. Preheat oven to 350°. Lightly grease 6 (6-ounce) ramekins, and place, without ramekins touching each other, in a large baking pan.
  2. In a medium saucepan, heat milk and reserved vanilla been seeds over XX heat until warm. (Do not boil.)
  3. In a large bowl, whisk eggs until foamy. Add warm milk mixture, flour, ¼ cup sugar, and salt. Divide mixture among ramekins (about ½ cup each). Pour boiling water into baking pan to reach halfway up sides of ramekins.
  4. Bake until puffed and set, 25 to 30 minutes. Position oven rack 6 inches from broiler. Increase oven temperature to broil.
  5. Meanwhile, in a large skillet, melt butter over medium heat. Add pears and 2 tablespoons sugar, and cook until pears are slightly softened.
  6. Using a spatula, immediately and carefully remove custards from baking pan, and place on a baking sheet. Top with pear mixture and remaining 2 tablespoons sugar.
  7. Broil until sugar is lightly browned, 3 to 5 minutes.



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