Pineapples Victoria Food
PINEAPPLES VICTORIA
This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving.
Provided by Jonathan Reynolds
Categories project, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer. Whisk eggs and granulated sugar until blended. Add the hot cream in a steady stream, whisking the egg mixture constantly. Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes 1/4 up the side and bake about 45 minutes -- the custard should be firm but not set. Cool to room temperature and refrigerate.
- Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces.
- Preheat the broiler. Melt the butter, stir in the honey and add the pineapple and its juice. Saute until liquid evaporates. Add rum, warm it and set it on fire. Divide the mixture among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars. Broil until the sugars are caramelized, watching carefully.
Nutrition Facts : @context http, Calories 1098, UnsaturatedFat 26 grams, Carbohydrate 93 grams, Fat 75 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 44 grams, Sodium 186 milligrams, Sugar 81 grams, TransFat 0 grams
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