Pineapple Creme Brulee

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Pineapple Creme Brulee might be a recipe you should try. This recipe serves 4. This side dish has 492 calories, 7g of protein, and 27g of fat per serving. For $1.69 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 70 people were impressed by this recipe. A couple people really liked this Mediterranean dish. A mixture of egg, lemon juice, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Baking A Moment. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. If you like this recipe, you might also like recipes such as White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Creme Brulee.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F.Place the pineapple chunks, half the brown sugar, and the water in a small pot, and cook over medium-low heat until the pineapple is soft and most of the liquid has evaporated (about 5-10 minutes). Transfer the cooked pineapple to a small food processor or mini-chopper and process to a fine puree. Set aside.Place the cream, remaining 2 tablespoons of brown sugar, lemon zest, and salt in a small pot and heat over medium-low heat until just barely simmering. Place the eggs and lemon juice in a medium mixing bowl and whisk together until combined. Slowly drizzle the hot cream mixture into the yolks, while whisking. When all the cream has been added, stir in the vanilla and the reserved pineapple puree, and strain the mixture into a large measuring cup or spouted vessel, pressing on the solids to extract the juices. Divide the liquid equally between four 4-ounce ramekins, mason jars, or oven-safe serving dishes.Line a baking dish with a kitchen towel and place the ramekins inside. Pour very hot water into the larger dish, about halfway up the sides of the ramekins. Bake for 35-45 minutes, or until the custards are set around the edges and just slightly jiggly towards the centers. Cool completely, sprinkle the tops with granulated sugar, and brulee with a kitchen torch (or under the broiler). Garnish with pineapple slices and maraschino cherries, if desired.

 

Step by step:

1. Preheat the oven to 325 degrees F.

2. Place the pineapple chunks, half the brown sugar, and the water in a small pot, and cook over medium-low heat until the pineapple is soft and most of the liquid has evaporated (about 5-10 minutes).

3. Transfer the cooked pineapple to a small food processor or mini-chopper and process to a fine puree. Set aside.

4. Place the cream, remaining 2 tablespoons of brown sugar, lemon zest, and salt in a small pot and heat over medium-low heat until just barely simmering.

5. Place the eggs and lemon juice in a medium mixing bowl and whisk together until combined. Slowly drizzle the hot cream mixture into the yolks, while whisking. When all the cream has been added, stir in the vanilla and the reserved pineapple puree, and strain the mixture into a large measuring cup or spouted vessel, pressing on the solids to extract the juices. Divide the liquid equally between four 4-ounce ramekins, mason jars, or oven-safe serving dishes.Line a baking dish with a kitchen towel and place the ramekins inside.

6. Pour very hot water into the larger dish, about halfway up the sides of the ramekins.

7. Bake for 35-45 minutes, or until the custards are set around the edges and just slightly jiggly towards the centers. Cool completely, sprinkle the tops with granulated sugar, and brulee with a kitchen torch (or under the broiler).

8. Garnish with pineapple slices and maraschino cherries, if desired.

Nutrition Information:

covered percent of daily need