Pineapple Custard Brulee | Sanjeev Kapoor Khazana

Creamy custard brulee served in pineapple cups.

PINEAPPLE CUSTARD BRULEE

Ingredients

1 large pineapple
2 eggs
¼ cup castor sugar
2 egg yolks
2 tablespoons cornflour
2 tablespoons fresh cream
1 teaspoon vanilla essence
Brown sugar for sprinkling

Method

1. Break eggs in a double boiler and whisk till creamy.
2. Add castor sugar and whisk till it melts. Add egg yolks and whisk again. Add cornflour and mix till well blended.
3. Add cream and vanilla essence and whisk till the mixture thickens. Remove from heat.
4. Cut pineapple into thick slices, scoop out the flesh and prepare cups. Finely chop the flesh.
5. Fill the pineapple cups with a ladleful of custard and refrigerate for 1 hour.
6. Top with some chopped pineapple flesh, sprinkle some brown sugar and caramelize with a blow torch.
7. Serve immediately.

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Cuisine - French

Course - Desserts

Dish - Desserts