Home › Recipes › Big Island Bliss: Carmelized Pineapple Crème Brulee and Espuma
Back

Big Island Bliss: Carmelized Pineapple Crème Brulee and Espuma

4 oz. Yield: 6 servings

Geoff Suk, Steven Roberts - 2nd place Pastry, 2011 Art of Flavor Recipe Competition

    • 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 1 pint heavy cream
    • 1/4 cup sugar
    • 1 pinch of sea salt
    • 1 vanilla bean
    • 4 egg yolks
Method:
1. In a heavy bottom sauce pot, combine cream, half of the sugar and salt.
2. Split vanilla bean in half and scrape seeds into a small bowl.
3. Add the scraped seeds into the cream mixture.
4. Heat the cream mixture until it begins to boil around the edges.
5. Remove from heat and let stand for 5 minutes.
6. Remove the vanilla bean pods after 5 minutes.
7. In a mixing bowl, combine egg yolks and remaining sugar.
8. Whisk vigorously until the egg yolks are pale yellow and thick.
9. Slowly pour the hot cream mixture into the egg yolks while stirring continuously with a rubber spatula.
10. Once the cream is completely mixed into the egg yolks, add the Carmelized Pineapple Concentrate.
11. Preheat oven to 325°F.
12. Using 6 ramekins fill each 3/4 full with mixture.
13. Place in a water bath and bake for 25 minutes or until lightly set.
14. Remove from the oven and allow to cool in the water bath at room temperature.
15. Once cooled, remove from water bath and refrigerate for 4 hours or until firm.
Grilled Pineapple:
    • 1/2 cup sugar
    • Vanilla bean seeds, reserved
    • 1 Hawaiian pineapple
Method:
1. In a mixing bowl, combine sugar and vanilla bean seeds.
2. Mix by hand until the vanilla bean seeds are evenly distributed.
3. Lay the pineapple on its side and cut off the top 1″ below the stem.
4. Slice the pineapple into 1/4 inch slices.
5. Sprinkle each slice on both sides with the vanilla sugar.
6. On a hot grill, mark each slice on one side only.
7. Using a round cutter, cut out the core of the pineapple.
8. Cut the ring in half and then cut each half into 5 equal wedges.
9. Set aside.
Macadamia Crust:
    • 1/4 cup vanilla bean sugar
    • 1/4 cup macadamia nuts (preferred Mauna Loa)
Method:
1. In a food processor, combine the sugar and macadamia nuts and pulse until the mixture resembles coarse corn meal with a few larger pieces of macadamia nuts left.
Carmelized Pineapple Espuma:
    • 1/4 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
    • 1 tsp. sugar
    • 1/8 tsp. xanthan gum
Method:
1. In a mixing bowl, combine sugar and xanthan gum and blend well by hand.
2. In a non skid mixing bowl, add Carmelized Pineapple Concentrate.
3. While whisking at a medium speed, slowly sprinkle in the sugar mixture.
4. Continue to whisk until sugar is dissolved.
5. Whisk the mixture vigorously until it thickens and becomes airy, approximately 30 seconds.
6. Set aside.
Serving Suggestion:
Carefully stick the tip of a pineapple wedge into the custard at the edge of the ramekin with the grilled side facing in.
Sprinkle 1 1/2 tbsp. of the macadamia crust onto each ramekin and spread out evenly.
Using a small blowtorch, toast the top of each custard just until the sugar starts to melt. Take care not to burn the macadamias.
Place 1 tsp. of the espuma next to the pineapple wedge in a dollop.
Garnish with a fresh raspberry and a sprig of pineapple mint.
<
>