This is one seriously delicious and tropical-inspired dessert! We love a classic crème brûlée recipe too, but this one uses coconut cream in the custard mixture which is heavenly.
Plus, it's served with caramelised pineapple pieces and that signature crackle top. The best part about this recipe is you don't need a blow torch to brûlée the sugar on top!
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
685
Ingredients
150 ml coconut cream
50 ml double cream
1 tsp. vanilla bean paste
3 medium egg yolks
75 g caster sugar
toasted coconut chips, optional
For the caramelised pineapple
25 g caster sugar
15 g butter
125 g pineapple, cut into finger-sized pieces
1 Tbsp. Malibu or rum
finely grated zest 1/2 lime
Directions
Step 1Preheat oven to 140°C (120°C fan) mark 1. In a medium pan, heat coconut cream, cream and vanilla until steaming. In a medium heatproof bowl, mix the egg yolks with 25g (1oz) of the caster sugar. Gradually mix in the hot coconut mixture then strain through a fine sieve into a jug.
Step 2Pour mixture into a 400ml (14fl oz) capacity shallow ovenproof dish, then sit this in a roasting tin. Pour in boiling water to come halfway up the outside of the dish. Bake for 40-45min until the custard is just set with a slight wobble. Lift out of the roasting tin, cool then chill for at least 2hr (or overnight).
Step 3To make the caramelised pineapple, heat the sugar in a pan with 1tbsp water over medium heat, stirring to dissolve the sugar dissolves. Turn up the heat and cook until a caramel colour (swirling the pan rather than stirring). Add the butter and pineapple and cook, turning regularly, until the pineapple is golden all over – about 10min. Add the rum and lime zest and cook for a further 1min, until syrupy. Set aside.
Step 4To serve, heat remaining 50g (2oz) caster sugar with 2tbsp water in a small pan over low heat, stirring to dissolve the sugar. Turn up the heat and cook until a deep caramel colour (swirling the pan rather than stirring). Pour over the custard, tilting the dish so the surface is covered. Quickly scatter over some coconut chips, if using. Cool and chill for 10min before serving with the pineapple.
Per serving:
Calories: 685
Protein: 6g
Fat: 44g
Sat fat: 29g
Carbs: 64g
Sugars: 61g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
