Oatmeal and Pear Pudding Brûlée
Source: Pacific Northwest Canned Pear Service
The combination of oats and fruit gives this comfort-food dessert a healthy halo. It’s also suitable for gluten-free and dairy-free customers, as the recipe calls for almond or soy milk and contains no wheat. The pudding can double as a breakfast or brunch item.
3 qt. almond or soy milk
6 cups old-fashioned rolled oats
6 cups canned pear juice
1 qt. golden raisins or dried cranberries
2 to 3 cups brown sugar, divided
6 cups (1 lb. 5 oz.) diced caramelized canned pears (recipe follows)
1 gal. canned pear slices in juice, drained
1/4 cup vegetable oil
- Preheat oven to 325°F. In large saucepan, combine milk, oats, pear juice, raisins and 1½ cups brown sugar. Stir over med. heat, cooking until oats have thickened. Remove from heat; cool slightly.
- In 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 to 20 min. Remove from oven. Spread 1 to 2 tsp. brown sugar over each custard cup. Broil or torch until sugar melts. Serve warm.
- Preheat convection oven to 375°F.
- Place well drained pear slices in bowl and toss with oil to coat.
- Spread in single layer on parchment-lined sheet pans; bake 35 to 40 minutes or until pear slices are caramelized, turning once during roasting period.
- Remove from heat.