With this recipe, we can all go on a tropical vacation together. I love pina coladas with their 1200 calories of rummy goodness. I begged my husband to buy me ONE at the pool bar on our Hawaiian honeymoon because it was 12 bucks. (It wasn’t even that good.) Now home, attempting to maintain my island spirit, I decided to make my own version of a pina colada in the form of a creamy crème brulee. This recipe has all the tropical hints of a pineapple and coconut without being overly sweet or cloying--just the elegance of fresh fruit and a tiny splash of rum wrapped in a ceramic package of a delicious custard and a crispy sugar shell. —OB Cookie
- Serves 6
large egg yolks plus 2 whole eggs
thin pineapple slices
cup granulated sugar for the top of the creme brulee
6 oz ramekins
- Pre-heat oven to 350
- In heavy bottomed saucepan over medium heat, whisk together coconut milk, cream, rum, vanilla and brown sugar
- Heat, stirring constantly until almost simmering.
- In separate bowl, whisk eggs together.
- Temper eggs by slowly adding 1/3 of the warm cream mixture to the egg mixture and then add the tempered eggs back into the saucepan with the rest of the cream mixture
- Continue to heat over medium heat, stirring continuously until mixture begins to slightly thicken, about 2 minutes. Do not allow to curdle
- Strain custard with a fine mesh strainer.
- Divide mixture between ramekins
- Place ramekins in large roasting pan
- Place pan with ramekins in preheated oven and fill pan with boiling water ¾ of the way up the ramekins to make a water bath
- Bake for 15 minutes and as custards begin to set, carefully place pineapple slices on top
- Bake for another 15 minutes until the custards are set
- Remove from heat, allow to cool and refrigerate overnight
- The next day, add 1-2 tsp granulated sugar to the top of each ramekin
- With a blowtorch or carefully with the broiler, caramelize the sugar until it is golden brown.