Pineapples Victoria

This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving.

Ingredients

Creme brulee simple:

• 2 pints heavy cream
• Beans scraped from 2 vanilla pods
• 10 large eggs
• ½ cup granulated sugar
• ¼ cup soft light brown sugar
• ¼ cup confectioners’ sugar

Pineapple:

• 3 gorgeous small pineapples
• 4 tablespoons butter
• ⅓ cup honey
• ⅓ cup light rum

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1093 calories; 74 grams fat; 43 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 81 grams sugars; 15 grams protein; 546 milligrams cholesterol; 186 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer. Whisk eggs and granulated sugar until blended. Add the hot cream in a steady stream, whisking the egg mixture constantly. Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes 1/4 up the side and bake about 45 minutes — the custard should be firm but not set. Cool to room temperature and refrigerate.
2. Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces.
3. Preheat the broiler. Melt the butter, stir in the honey and add the pineapple and its juice. Saute until liquid evaporates. Add rum, warm it and set it on fire. Divide the mixture among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars. Broil until the sugars are caramelized, watching carefully.