Yield: 24 servings 1 qt. Pacific Northwest Canned Pears, diced, drained 2 qt. heavy cream 1 cup cornstarch 3 cups sugar 16 large egg yolks Divide pears evenly between 24 (6-oz.) custard cups. In saucepan, whisk together cream, cornstarch and 1 cup sugar. Bring mixture to a boil over medium heat, whisking constantly. Remove from heat. In medium bowl, beat egg yolks lightly. Gradually whisk in hot cream mixture. Pour mixture over pears. Place cups in shallow baking pan half full ...
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