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Ingredients
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Ingredients
Method
Directions
- 1
Caramelizing the Pears
Peel, core, and slice the pears. In a skillet over medium heat, add granulated sugar. Allow it to melt and turn golden brown, then add the pear slices and cook until caramelized, about 5-7 minutes. Set aside to cool.
- 2
Preparing the Crème Brûlée Base
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a bowl, whisk together the egg yolks, vanilla extract, salt, and half of the brown sugar until well combined. Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs.
- 3
Combining and Baking
Fold in the caramelized pears into the cream mixture. Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until set but slightly jiggly in the center.
- 4
Chilling
Remove the ramekins from the water and let them cool at room temperature before refrigerating for at least 2 hours or overnight.
- 5
Finishing Touch
Before serving, sprinkle the remaining brown sugar evenly over the top of each crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Let it cool for a minute or two.
- 6
Serving
Serve the crème brûlée with a dollop of whipped cream and a side of preserves for garnish.
