Pear Creme Caramel

Preheat oven to 350ºF (180ºC).

In a small saucepan caramelize sugar with limejuice and water over medium heat until golden brown. Pour immediately into a Pyrex baking dish to coat the bottom of the dish.

Using an electric blender, blend Sweetened Condensed Milk, Sterilized Dairy Cream, Evaporated Milk, eggs and pears until smooth

Pour milk mixture into Pyrex dish with caramelized sugar. Place Pyrex dish in a larger baking sheet or pan and fill with water until about 1 ½ “ in depth around pyres dish (Bain Marie).

Bake for 60 minutes at 325ºF (185°C) or until knife comes out clean when tested.

Refrigerate until well chilled overnight if possible.

Loosen edges with a knife and turn out onto serving platter before serving.