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.