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 of hot simmering water. Bake at 350°F for 30 minutes, or until set. Remove cups from water and chill at least 4 hours. Divide remaining 2 cups sugar evenly between cups, making a thin, even layer. Using a small propane torch or broiler, heat sugar topping until sugar melts into a thin amber crust. Chill again before serving.