Description
A tropical twist on a classic dessert, Piña Colada Crème Brûlée served in fresh pineapple boats offers a delightful combination of creamy custard and caramelized sugar.
Ingredients
Scale
- 1 fresh ripe pineapple (cut in half, flesh scooped out)
- 1 ½ cups heavy cream
- ½ cup coconut milk (full fat, for richness)
- ½ cup pineapple puree (from scooped pineapple)
- 5 large egg yolks
- ½ cup granulated sugar
- 2 tbsp white rum (optional, for authentic piña colada flavor)
- 1 tsp vanilla extract
- Pinch of salt
- 4–6 tbsp granulated sugar (for caramelizing)
Instructions
- Prepare the Pineapple Boats: Cut pineapple in half lengthwise. Scoop out the flesh, leaving about 1-inch thick shell intact. Blend scooped pineapple into a smooth puree (reserve ½ cup for custard).
- Make the Custard: In a saucepan, heat cream, coconut milk, and pineapple puree until warm (do not boil). In a bowl, whisk egg yolks, sugar, rum, vanilla, and salt until pale. Slowly pour warm cream mixture into egg yolks, whisking constantly. Strain mixture through a fine sieve for smooth texture.
- Bake: Pour custard into hollowed pineapple halves (set them inside a baking dish for stability). Add hot water to the dish (water bath), halfway up pineapple sides. Bake at 325°F (160°C) for 35–45 minutes, until custard is just set (slight jiggle in the center). Chill at least 4 hours or overnight.
- Caramelize: Sprinkle sugar evenly over chilled custard. Use a kitchen torch to caramelize until golden and crisp (or place under broiler briefly).
Notes
- For a non-alcoholic version, omit the rum.
- Ensure the custard is fully chilled before caramelizing for the best texture.
- Use fresh pineapple for the best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg