Pineapple Creme Brulee

Pineapple Crème Brûlée (No-Bake, Served in Pineapple Shell)

A tropical twist on the classic French dessert—creamy vanilla custard spooned into a hollowed-out pineapple and topped with that iconic crackly caramelized sugar.

** Double the custard recipe you want to make two pineapple halves.

** Double the custard recipe you want to make two pineapple halves **

Ingredients

1 ripe pineapple (halved and hollowed)

2 cups heavy cream

4 large egg yolks

⅓ cup granulated sugar (plus 1/3 cup more for brûlée topping)

1 tsp vanilla paste or extract

1/4 cup pineapple puree

Pinch of sea salt

Directions

1. Slice the pineapple in half lengthwise. Carefully carve out the flesh, leaving a one inch border so it can act as a bowl. Pat dry and chill the shell. Puree the pineapple chunks until thick and smooth and drain the juice with a fine mesh strainer. Set purée aside.

2. In a medium saucepan, heat the heavy cream over medium-low heat until warm and just starting to steam—don’t boil.

3. Temper the Yolks: In a mixing bowl, whisk the egg yolks with the 1/3 cup granulated sugar, vanilla, and salt. Slowly pour in a bit of the warm cream while whisking constantly being careful not to “scramble” the yolks. Continue adding cream gradually until fully combined.

4. Return the custard to the saucepan. Add pineapple purée. Stir constantly over medium-low heat for 6–8 minutes until it thickens enough to coat the back of a spoon.

5. Strain the custard through a sieve into a bowl, then pour into the chilled pineapple halves. Smooth the top. Chill for at least 4 hours until set.

6. Sprinkle a thin, even layer of granulated sugar over the custard and use a kitchen torch to caramelize until golden and crackly. Let sit 1–2 minutes to harden.

7. Serve straight from the pineapple with a tiny spoon and a lot of flair.