Piña Colada crème brulée
Ingredients
1 whole pinenapple (430g of pineapple flesh)
2 egg yolks
25g caster sugar
50g cornstarch
290g coconut cream liqueur
3 rum shots
1 tbsp brown sugar (for the caramel topping)
Method
Slice your pineapple in half, leaving the crown as intact as possible
Dig out the flesh from the shell, chop it up finely and mix it with all ingredients apart from the brown sugar
Pass the mixture through a sieve, into a pot and cook over medium heat until it thickens into a smooth creamy texture
Fill up your pineapple halves with the cream and refrigerate overnight. Take them out just before serving, sprinkle with brown sugar and blowtorch until you obtain a hard translucent shell.
Crack with your spoon and dig in!