Pear Crème Brûlée

Yield: 25 servings

Pear Crème Brûlée

Heavy Cream		40oz (1134g)
Zürimix Crème Brûlée (504108)		4oz (113g)
Frutta Prima Pear Compound (690010)		4oz (113g)

In a pot bring heavy cream to a boil. Whisk in the crème brûlée mix and pear compound and bring it to a second boil while stirring constantly.  Dispense into ramekins and refrigerate until set.

Streusel

All-Purpose Flour		4.2oz (120g)
Butter		4.2oz (120g)
Granulated Sugar		4.2oz (120g)

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together. Sieve the flour and add to the mixture. Stir until barely combined and the mixture looks like large, coarse crumbs. Place in refrigerator until cold (approximately 1 hour), and then bake at 350ºF until golden brown.

Assembly

Mint Leaves		As needed
Granulated Sugar		As needed
Frutta Prima Mini Pears in Syrup (388005), Halved		13 each

Sprinkle granulated sugar on top of the Pear Crème Brûlée and torch until caramelized. Add Streusel, mint, and a halved pear for garnish as shown; serve immediately.