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Grilled Pineapple Curd Creme Brûlée

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

Ingredients

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

Instructions

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.

Notes

See our page for Grilled Pineapple Curd for more tips on this recipe!