This is one seriously delicious and tropical-inspired dessert! We love a classic crème brûlée recipe too, but this one uses coconut cream in the custard mixture which is heavenly.
Plus, it's served with caramelised pineapple pieces and that signature crackle top. The best part about this recipe is you don't need a blow torch to brûlée the sugar on top!
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
685
Ingredients
150ml
coconut cream
50ml
double cream
1tsp.
vanilla bean paste
3
medium egg yolks
75g
caster sugar
toasted coconut chips, optional
For the caramelised pineapple
25g
caster sugar
15g
butter
125g
pineapple, cut into finger-sized pieces
1Tbsp.
Malibu or rum
finely grated zest 1/2 lime
Directions
Step 1Preheat oven to 140°C (120°C fan) mark 1. In a medium pan, heat coconut cream, cream and vanilla until steaming. In a medium heatproof bowl, mix the egg yolks with 25g (1oz) of the caster sugar. Gradually mix in the hot coconut mixture then strain through a fine sieve into a jug.
Step 2Pour mixture into a 400ml (14fl oz) capacity shallow ovenproof dish, then sit this in a roasting tin. Pour in boiling water to come halfway up the outside of the dish. Bake for 40-45min until the custard is just set with a slight wobble. Lift out of the roasting tin, cool then chill for at least 2hr (or overnight).
Step 3To make the caramelised pineapple, heat the sugar in a pan with 1tbsp water over medium heat, stirring to dissolve the sugar dissolves. Turn up the heat and cook until a caramel colour (swirling the pan rather than stirring). Add the butter and pineapple and cook, turning regularly, until the pineapple is golden all over – about 10min. Add the rum and lime zest and cook for a further 1min, until syrupy. Set aside.
Step 4To serve, heat remaining 50g (2oz) caster sugar with 2tbsp water in a small pan over low heat, stirring to dissolve the sugar. Turn up the heat and cook until a deep caramel colour (swirling the pan rather than stirring). Pour over the custard, tilting the dish so the surface is covered. Quickly scatter over some coconut chips, if using. Cool and chill for 10min before serving with the pineapple.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
