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.
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.