Pina Colada Creme Brulee Recipe

Directions

1. 1

   Prepare the Custard

   In a medium saucepan, combine the heavy cream, coconut milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   Mix the Egg Yolks

   In a separate bowl, whisk together the egg yolks and vanilla extract until smooth.

3. 3

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the yolks. Once combined, stir in the dark rum.

4. 4

   Strain the Mixture

   Strain the custard through a fine-mesh sieve into a large bowl to remove any curdled bits.

5. 5

   Prepare Ramekins

   Preheat your oven to 325°F (163°C). Place the diced fresh pineapple at the bottom of each ramekin.

6. 6

   Fill Ramekins

   Pour the custard mixture over the pineapple in each ramekin, filling them about 3/4 full.

7. 7

   Bake

   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

8. 8

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight.

9. 9

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy layer.

10. 10

    Serve

    Let the caramelized sugar cool for a minute before serving. Enjoy your Pina Colada Creme Brulee!