Piña Colada Crème Brûlée

Ingredients

• 1 small ripe pineapple (halved and cubed; reserve the empty shells for serving)
• 400 ml heavy cream or coconut cream (thickened cream or coconut cream)
• 2 egg yolks
• 2 tbsp cornstarch (maicena/cornflour)
• 0.25 cup sugar (for the custard mixture)
• 1 shot rum (approximately 44 ml)
• 4 tsp additional sugar (for caramelizing the top)

Steps

1. 1

   Place the pineapple flesh, cream, egg yolks, sugar, cornstarch, and rum in a blender.

2. 2

   Blend all ingredients until a smooth and homogeneous mixture is obtained.

3. 3

   Strain the mixture through a fine sieve to remove any pineapple fibers.

4. 4

   Pour the strained mixture into a saucepan and cook over low heat.

5. 5

   Stir constantly with a whisk or spoon until the mixture thickens and reaches a creamy, dense consistency.

6. 6

   Remove from heat and let the mixture cool to room temperature.

7. 7

   Pour the cooled custard into the empty pineapple shells reserved earlier.

8. 8

   Refrigerate for at least 4 hours or preferably overnight for the mixture to set completely.

9. 9

   Just before serving, sprinkle the 4 tsp of extra sugar over the surface of the custard.

10. 10

    Use a kitchen torch to caramelize the sugar until golden and crispy.

Notes

Ensure the pineapple is very ripe for the best flavor. If you have a corn allergy, you can try substituting cornstarch with arrowroot starch, though the original texture is achieved with cornstarch.

Nutrition per serving

• dessert
• piña colada
• crème brûlée
• tropical
• summer
• gluten-free
• edible cocktail