Spicy Pineapple Creme Brulee

Spicy Pineapple Creme Brulee

Pineapple Creme Brulee with a spicy twist! This indulgent dessert features a creamy custard base infused with tropical pineapple flavors, balanced with a kick of heat from pineapple hot sauce. Topped with a caramelized sugar crust for the perfect combination of sweet and spicy. A unique and delicious treat that will leave your taste buds tingling with delight.



For the Pineapple + Filling

For the Custard

  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon Florida Man's Lunacy Pineapple Hot Sauce
  • 6 large eggs, plus 6 large egg yolks
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 9 teaspoons granulated sugar


Prepare the Pineapple Shell:

  • Slice off the bottom and crown of the leaves from each pineapple. Using scissors, snip off and refrigerate 12 to 18 of the best-looking small pineapple leaves.
  • Cut the pineapples cross-wise into 6 rounds, each about 1 1/2-inch thick. (Don't peel the pineapple rounds. Reserve the remaining pineapple for another use.)
  • Cover and refrigerate the pineapple shells until serving. For each shell, using a small, sharp knife, cut an incision about 1/4-inch from the edge around the inside circumference of a pineapple round, being sure not to cut all the way through to the bottom.
  • Using a melon baller, scoop out and discard the central core, leaving about 1/4 inch of fruit on the bottom of the shell. Scoop out the pineapple within the incision, leaving a shell about 1/4 inch thick.
  • Finely chop the pineapple flesh. You should have 2 cups. Transfer the chopped pineapple to a medium bowl and stir in the brown sugar and hot sauce.
  • Heat a large nonstick skillet over medium-high heat. Add the pineapple mixture and cook, stirring occasionally, until the juices have evaporated and the pineapple is browned, 8 to 10 minutes.
  • Return to the bowl and let cool completely.
  • Stir in the vanilla, cover and refrigerate until chilled, at least 4 hours or up to 1 day.
Make the Custard:
  • Bring the heavy cream to a simmer in a heavy, medium saucepan over medium heat.
  • Remove from the heat and let steep for 5 minutes.
  • Whisk the eggs, yolks and granulated sugar together in a medium heat-proof bowl. Gradually whisk in the hot cream mixture.
  • Return to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a wooden spoon (your finger should leave a path in the custard) and an instant-read thermometer reads 185-degrees F. Do not boil.
  • Pour the custard through a sieve into a heat-proof bowl. (Stir in the vanilla extract now, if using.) Let cool completely.
  • Cover with plastic wrap and refrigerate until chilled and thickened, at least 4 hours or up to 1 day.
  • Divide the pineapple mixture evenly among the pineapple shells, spreading it evenly.
  • Place the rounds on a baking sheet. Spoon equal amounts of the custard into each round and smooth the custard with a small spatula.
  • Cover each with a piece of waxed or parchment paper and refrigerate until serving, at least 1 hour or up to 4.
Serve + Enjoy!
  • Sprinkle each custard evenly with 1 1/2 teaspoons granulated sugar. Using the torch, wave the flame about 1/2 inch above the custard to caramelize the sugar. Serve Immediately. 
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