Try This Island-Inspired Twist on a Classic: Pineapple Creme Brulee Recipe

Served in a freshly sliced pineapple and gently torched to perfection, this pineapple crème brulee is sure to satisfy your sweet tooth.

Pineapple Creme Brulee

Pineapple Creme Brulee

Served in a freshly sliced pineapple and gently torched to perfection, this pineapple creme brulee is sure to satisfy your sweet tooth.

Photo by: Tommy Bahama Restaurant & Bar

Tommy Bahama Restaurant & Bar

Similar Topics:


For the Pineapple + Filling

  • 2 ripe pineapples
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract

For the Custard

  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 6 large eggs, plus 6 large egg yolks
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 9 teaspoons granulated sugar
  • whipped cream
  • 6 fresh strawberries, for garnish

Special Equipment

  • culinary torch

Prep Pineapple Shells

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.

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. Fill a pastry bag fitted with a 1/2-inch fluted tip with the whipped cream. Pipe a large rosette of whipped cream onto each custard and insert 2 or 3 pineapple leaves into each rosette. Garnish each with a straw­berry. Serve immediately.

Recipe courtesy of Tommy Bahama Restaurant & Bar

Next Up

A Cherry Blossom Dessert Recipe

D.C.'s famous festival puts cherries on top of everyone's minds.

Rich Fruit Cake Recipe From Monticello

Monticello in Charlottesville, Va., shares a favorite fruit cake recipe from holiday season parties of the time. Enjoy its old-fashioned charm.

Basil Banana Cake Recipe

Make use of overripe bananas in this classic cake with a garden twist.

Champagne-Glazed Fruit Tart Recipe

Use leftover Champagne or sparkling wine to make this festive fruit tart's glaze.

Worth the Wait: Seasonal Persimmons Are Perfect Fruit for Sweet and Savory Recipes

A delicious fall fruit, when persimmons are in season and ready for the picking, they can be used to make sweet persimmon cookies.

Persimmon Pudding Recipe

Persimmon puree, apricot jam, butter and spices create a gorgeous pudding that will fill your house with the scents of the season.

A Peach Ice Cream Recipe With a Twist

In a hurry for homemade? Try this cool “same day” recipe using ricotta.

3 Delicious + Unexpected Twists on the Classic Creme Brulee

Celebrate National Creme Brulee Day (yup!) with these unique takes on the traditional, torched dessert.

Classic Apple Recipes From a Grand French Estate

Do as the aristocrats do, and serve up your garden delicacies with one of these fabulous recipes.

Dutch Apple Pie Recipe

This fall recipe has a crumbly topping (and we couldn't be happier).


Shop This Look

Found a living space you love in HGTV's Photo Library? Get the look in your own home with products from Wayfair.

Follow Us Everywhere

Join the party! Don't miss HGTV in your favorite social media feeds.