Pineapple Creme Brulee

1. Slice off the crown and base of the pineapple. Cut it up to get 4-5 round slices, around 2 inches thick. Use the knifepoint to pierce a circle in the middle of each slice, leaving an outer ring of about ½ inch. Scoop out the flesh in the center but make sure you don’t pierce all the way down! Leave a ½ inch base at the bottom, for this will serve as your ramekin.
2. Preheat the oven to 350 degrees F.
3. Crush the scooped-out pineapple flesh in a blender. In a saucepan, whisk together 3 whole eggs and 3 egg yolks, 4 tbsp sugar, 1 tsp vanilla extract, and crushed pineapple. Slowly heat this mixture, whisking vigorously till it thickens.
4. Turn off the heat and stir in 4 tbsp coconut cream. Your custard mix is ready. Place your pineapple ramekins on a baking tray. Bake for about 4-5 minutes.
5. Remove the ramekins and let them cool. Sprinkle 5 tbsp sugar on the custard top. Use a torch to caramelize the sugar till it becomes golden brown.
6. Drop a generous dollop of whipped cream and complement your garnish with some fresh strawberries.

Chef Tip: Setting the custard perfectly is an art! Too little heat and it’ll be runny, too much, and it’ll end up tasting egg-y. Your crème-brulee custard is set just right when it leaves the edges of the ramekins and is wobbly in the center. When you nudge it gently, it should jiggle.

There are no two ways about this. Once the family gets addicted to this rich, tarty, and creamy Pineapple Brulee, they’re sure to say that even chocolate’s overrated. Don’t be surprised to see that first in line will be the kids! Do share the love with your family and friends, and let us know how it turns out!