Carmelized Pineapple Crème Coconut Brûlée by Consulting Chef Max Duley

Carmelized Pineapple Crème Coconut Brûlée

8 servings

Max Duley (Twitter: @Max Duley)/ Consulting Chef


  • 1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed
  • 2 cups cream
  • 1/2 cup sugar
  • 1 vanilla bean
  • 6 egg yolks
  • 1/2 cup brown sugar
  • 1/4 cup fine coconut


  1. Preheat oven to 300°F.
  2. Place 8 small ramekins (4 oz. each) into a shallow pan. Fill the pan with water so that the water reaches at least halfway up the ramekins. Do not get any water in the ramekins.
  3. In a small pot, slowly bring the cream, sugar, Carmelized Pineapple Concentrate, and vanilla up to a boil. Remove the mixture from the heat.
  4. In a separate bowl, whisk the egg yolks until they are well mixed and lighter in color.
  5. Slowly temper the cream mixture into the egg yolks.
  6. Remove the vanilla bean and cut it in half. Remove the pulp from the inside of the bean and put it into the cream mixture.
  7. Place back into the pan and cook on medium-low until slightly thickened. Do not let the mixture stick to the bottom of the pan or boil.
  8. When the mixture is thicker, about 6-10 minutes, remove from the heat and pour into ramekins and bake in water bath at 300°F to set. This takes about 15-20 minutes, depending on your oven.
  9. Remove and chill for at least 4 hours.
  10. Mix the brown sugar and coconut and place a fine coating on each of the brûlées.
  11. Use a blowtorch to melt the brown sugar mixture on each brûlées. If you do not have a torch, put the brûlées into a broiler until the sugar is melted and lightly browned.