Flambeed Pineapple Crème Brulee

Easy, Moderate, Complex

Yield: 4 servings


  • 6 egg yolks
  • 1/2 L cream (2 cups)
  • 1/2 cup sugar (115 g)
  • 1/2 vanilla bean
  • For the Pineapple:
    • 1 pineapple
    • 2 ounces amber rum (60 ml)
    • A good nub butter
    • 2 spoonfuls brown sugar
    • 1 tablespoon canola oil (15 ml)


  1. Preheat oven to 325 degrees (165 C) and place 4 ramekins on a baking pan.
  2. Place a saucepan on the burner. Add cream, sugar and cut a vanilla bean in half lengthwise. Scrape the little seeds out of one half, and add to pot.
  3. Bring it to a ‘scald’ (just before it begins to boil) but watch it because it can burn. Pull off the heat.
  4. Whisk egg yolks in a medium bowl until well blended. Whisk hot cream mixture into yolks. Pour custard into your ramekins. Place baking pan in the oven and add some hot tap water into the pan to come partially up the sides of your ramekins.
  5. Bake at 325 F (165 C) for about 30 minutes.
  6. Refrigerate till custards are well set (about 2 – 3 hours)
  7. For the Pineapple:
    1. Peel, core and slice pineapple off the core lengthways, into thick 6 inch pieces.
    2. In a medium pan put your canola oil.
    3. Pop in the pineapple and let it cook till browning at the edges, then dust with brown sugar to caramelize.
    4. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges
    5. Turn off  the heat. Add a good shot of rum  (if you do it while the burner is on, you may well need those firemen to put out the blaze!)
    6. Turn heat on and let it ‘flambee’.
    7. Add a generous bit of butter to build sheen and thicken this caramel sauce.
    8. When fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of crème brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.