Grilled Pineapple Creme Brûlée

Grilled Pineapple Curd Creme Brûlée

A salivation-inducing tropical twist on a French classic. 
#grilled pineapple, creme brulee, gluten free dessert, pineapple
Author: Mandy


Grilled Pineapple Curd

  • 2 c Fresh Pineapple Chopped
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Pineapple Juice Optional
  • 1/4 c Sugar
  • 3 Egg Yolks Room Temperature
  • 2 Tbsp Corn Starch
  • 1 pinch Salt
  • 2 Tbsp Butter

Creme Brûlée

  • 2 c Heavy Cream
  • 6 Egg Yolks Room Temperature
  • 1/2 tsp Vanilla Extract
  • 100 g Castor Sugar


Grilled Pineapple Curd

  • Cut a fresh pineapple into wedges.
  • Preheat lightly oiled outdoor grill or indoor grill pan, and cook pineapple wedges 3-8 minutes per side.
  • Puree grilled pineapple in food processor or high-powered blender until smooth, adding a splash of pineapple juice if needed.
  • Strain excess juice out of the puree.
  • Add puree, sugar, egg yolks, corn starch, and salt to small sauce pan. Bring to a very low simmer on medium heat, whisking constantly, until the mixture has thickened. It should coat a wooden spoon without dripping.
  • Remove from heat and whisk in the butter. Set aside to cool. (Can be made ahead.)
  • Spoon a small amount, about a tablespoon, of the grilled pineapple curd into each ramekin.

Creme Brûlée

  • Preheat oven to 325°F.
  • Bring the cream to simmer in a medium sauce pan, but not to a full boil, and set aside.
  • In a medium bowl, whisk together the egg yolks, vanilla, and castor sugar until pale and creamy.
  • Add the hot milk to the egg mixture in a slow, steady stream while whisking to prevent curdling. 
  • Return the mixture to the sauce pan and whisk 5-10 minutes over low heat to thicken. 
  • Pour the mixture into the ramekins on top of the grilled pineapple curd, and place ramekins in a bain-marie: place ramekins in a cake pan or roasting pan. Fill the pan with warm water, about half way up the sides of the ramekins.
  • Bake until the creme brûlée is just set but still wobbly in the middle, about 35-40 minutes.
  • Remove the ramekins to the fridge to cool for at least 2 hours, and up to 3 days. Remove from fridge about an hour prior to serving.
  • When ready to serve, sprinkle a thing layer of castor sugar atop each creme brûlée, and lightly caramelize the sugar with a blow torch. Serve immediately.


See our page for Grilled Pineapple Curd for more tips on this recipe!
O.M.G. Seconds, please!

I’m too busy licking the ramekin clean to write much here. Inspired again by our Grilled Pineapple Curd, we tried our hand at make creme brûlée.

  • It’s easier than you think.
  • You will not regret having to buy a blow torch (insert rock and roll guitar riff here).
  • Torching the kitchen and not having to call your insurance agent is really gratifying.

It is worth it. Trust me. Make them ahead to serve at your next dinner party, and I promise that your friends will be raving about you for weeks (after cursing your name at the gym, that is..). 

Bon apétit!

2 Comments on “Grilled Pineapple Creme Brûlée

  1. So I LOVE that the recipe is first followed by a little blurb. I actually read the blurb because of it. Also, I can’t wait to make this!

    • Thanks Jess! I will never make you scroll endlessly down the page looking for the recipe. It’s a bit pet peeve! Let us know how your creme brûlée turns out!

We LOVE your feedback!