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Prune and Pear Brulee

Serves 6


  • 375g frozen puff pastry, thawed
  • 425g can pear halves, well drained
  • 20 dessert prunes, stoned
  • 3 eggs
  • 1/4 cup brown sugar
  • 1 1/4 cups Australian milk
  • vanilla essence, to taste
  • 2 tablespoons brown sugar, extra
Download Recipe (PDF)


  1. Roll out the pastry to 5mm thickness. Line a deep 23cm quiche pan with the pastry. Arrange the pear halves and prunes over the base of the pastry. Beat the eggs and sugar together until dissolved and gradually mix in the milk. Flavour with vanilla and pour over the pears. Place on a scone tray and bake at 200C for 10 minutes. Reduce heat to 180oC and cook a further 55 minutes. Sprinkle with extra brown sugar and grill until lightly browned.


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