Culinary Masterclass
Space @ My Humble House

Presented by:
Alan Wong
Alan Wong's Restaurant, USA

Pineapple Crème Brûlée

  Serves 4
2 x 700g
2 tbsp
small pineapples
heavy cream (36% milk fat content)
egg yolks
white sugar
unsalted butter

A sprinkle of fine white sugar

Cut the pineapples in half lengthwise and remove the center (the fleshy part of fruit; excluding the core) of each pineapple. Reserve the hollowed pineapple for presentation. Dice the extracted flesh into 2.5-cm cubes and set aside.
Bring the heavy cream to a simmer in a small sauce pot.
Meanwhile, mix the egg yolks and sugar in a stainless steel bowl over a double-boiler for approximately 5 to 10 minutes, until the mixture is very thick and creamy. Then whisk in the butter and add the warmed heavy cream. Slowly chill the crème brûlee mixture over an ice bath.

To Serve:
Place one hollowed out pineapple in the center of a serving plate, and fill the hollow with the diced pineapple. Pour the cooled crème brûlee over the diced pineapple and spinkle with a layer of fine white sugar. Caramelise the sugar with a blow torch until golden brown.