One and Only Pina Colada Creme Brulee Recipe
EQUIPMENT
INGREDIENTS
- 1 pineapple, halved and cut into cubes (save the two emptied rinds for serving)
Cream:
- 1⅔ cups/400 ml coconut cream
- 2 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 shot of rum
INSTRUCTIONS
- In a blender, combine all the cream ingredients until well blended. Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a creamy consistency. This should take about 5-7 minutes.
- Carefully fill the hollowed pineapple halves with the prepared cream mixture. Refrigerate the filled pineapple halves overnight for the best results. If you’re short on time, refrigerate them for a minimum of two hours to allow the flavors to meld.
- Just before serving, sprinkle a thin layer of powdered sugar over the cream in each pineapple half. Use a kitchen torch to gently caramelize the sugar until it’s golden brown.
MY NOTES
FAQ
Can I substitute rum with a non-alcoholic ingredient in this recipe?
To maintain the Pina Colada flavor without alcohol, consider using rum extract or a non-alcoholic coconut or pineapple-flavored syrup. These alternatives will provide the desired tropical taste without the alcohol content. Adjust the quantity to match your taste preferences.
Can I prepare the Pina Colada Creme Brulee a day ahead of serving?
Certainly. In fact, making it in advance can enhance the flavor as it allows the creamy mixture to set and the flavors to meld together. After filling the pineapple halves with the cream, cover them tightly with plastic wrap to prevent any moisture absorption from the refrigerator. Just before serving, add the sugar and caramelize it with a kitchen torch for that delightful crispy top.
garnish ideas for this Pina Colada Creme Brulee
Consider topping each dessert with a fresh pineapple slice or a maraschino cherry for a classic tropical touch. You can also sprinkle shredded coconut or finely grated lime zest over the caramelized sugar to add texture and zestiness. Mint leaves provide a refreshing contrast, while a drizzle of chocolate sauce adds richness.
how to make a vegan version of this Pina Colada Creme Brulee
A good replacement for egg yolks in this recipe, especially if you’re looking for a vegan or egg-free alternative, is using a combination of silken tofu or plant-based yogurt and cornstarch:
For each egg yolk, use 1/4 cup (about 60 grams) of silken tofu or plant-based yogurt + 1 tablespoon of cornstarch. Blend the silken tofu or yogurt with the cornstarch until smooth.
tropical desserts that pair well with this creme brulee
Coconut tres leches cake brings a moist and coconut-infused flavor, while a mango sorbet adds a refreshing contrast. Pineapple upside-down cake showcases the vibrant pineapple flavor, and passion fruit panna cotta provides a silky and tangy note. Coconut macaroons or banana foster with vanilla ice cream can complete the menu with their tropical flair.
