Pineapple Creme Brulee
  1. For the Pineapple + Filling
  2. 2 ripe pineapples
  3. 1/3 cup packed light brown sugar
  4. 1/2 teaspoon vanilla extract
  5. For the Custard
  6. 1 1/2 cups heavy cream
  7. 6 large eggs, plus 6 large egg yolks
  8. 1/3 cup plus 1 tablespoon granulated sugar
  9. 9 teaspoons granulated sugar
  10. whipped cream
  11. 6 fresh strawberries, for garnish
  1. Slice off the bottom and crown from each pineapple. Cut the pineapples cross-wise into 6 rounds, each about 1 1/2-inch thick. Reserve the remaining pineapple for another use. Cover and refrigerate the pineapple shells until serving.
  2. Using a melon baller, scoop out and discard the centers, leaving about 1/4 inch of fruit on the bottom and sides of each slice.
  3. Finely chop the removed pineapple flesh. Transfer the chopped pineapple to a medium bowl and stir in the brown sugar.
  4. Heat a large nonstick skillet over medium-high heat. Add the pineapple mixture and cook, stirring occasionally, until the juices have evaporated and the pineapple is browned, 8 to 10 minutes. Return to the bowl and let cool completely. Stir in the vanilla. Cover and refrigerate until chilled.
  5. Bring the heavy cream to a simmer in a heavy, medium saucepan over medium heat. Remove from the heat and let sit for 5 minutes. Whisk the eggs, yolks and granulated sugar together in a medium heat-proof bowl. Gradually whisk in the hot cream. Return to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a wooden spoon and an instant-read thermometer reads 185 degrees F. Do not boil. Pour the custard through a sieve into a heat-proof bowl. Let cool completely. Cover with plastic wrap and refrigerate until chilled and thickened, at least 4 hours or up to 1 day.
  6. Divide the pineapple mixture evenly among the pineapple shells, spreading it evenly. Place the rounds on a baking sheet. Spoon equal amounts of the custard into each round and smooth the custard with a small spatula. Cover each with a piece of waxed or parchment paper and refrigerate until serving, at least 1 hour or up to 4.
  7. Sprinkle each custard evenly with 1 1/2 teaspoons granulated sugar. Using the culinary torch, wave the flame about 1/2 inch above the custard to caramelize the sugar. Fill a pastry bag fitted with a 1/2-inch fluted tip with the whipped cream. Pipe a large rosette of whipped cream onto each custard and insert 2 or 3 pineapple leaves into each rosette. Serve immediately.
Del Monte Fresh Produce N.A., Inc