Ingredients

The following ingredients have 4 Servings
  • 1/2 cup fresh pineapple, (cut into bite-sized chunks*)
  • 1/4 cup light brown sugar, (divided)
  • 3 tablespoons water
  • 1 cup heavy cream
  • 1 teaspoon lemon zest
  • 1/8 teaspoon kosher salt
  • 3 egg yolks
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar, ((approx.), for the brulee )
  • about 12 thin slices of fresh pineapple
  • 4 maraschino cherries, (drained, rinsed, and patted dry)

Instruction

  • Preheat the oven to 325 degrees F.
  • Place the pineapple chunks, half the brown sugar, and the water in a small pot, and cook over medium-low heat until the pineapple is soft and most of the liquid has evaporated (about 5-10 minutes).  
  • Transfer the cooked pineapple to a small food processor or mini-chopper and process to a fine puree.  Set aside.
  • Place the cream, remaining 2 tablespoons of brown sugar, lemon zest, and salt in a small pot and heat over medium-low heat until just barely simmering.  
  • Place the eggs and lemon juice in a medium mixing bowl and whisk together until combined.  
  • Slowly drizzle the hot cream mixture into the yolks, while whisking.  
  • When all the cream has been added, stir in the vanilla and the reserved pineapple puree, and strain the mixture into a large measuring cup or spouted vessel, pressing on the solids to extract the juices.  
  • Divide the liquid equally between four 4-ounce ramekins, mason jars, or oven-safe serving dishes.
  • Line a baking dish with a kitchen towel and place the ramekins inside.  
  • Pour very hot water into the larger dish, about halfway up the sides of the ramekins.  
  • Bake for 35-45 minutes, or until the custards are set around the edges and just slightly jiggly towards the centers.  
  • Cool completely, sprinkle the tops with granulated sugar, and brulee with a kitchen torch (or under the broiler).  
  • Garnish with pineapple slices and maraschino cherries, if desired.