Grilled Pineapple Creme Brulee
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Grilled Pineapple Creme Brulee
Category
Desserts
![Image of Grilled Pineapple Creme Brulee](https://images.getrecipekit.com/20240326154046-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 2 eggs
- 1 stick butter, softened
- 1 cup sugar
- 1 tablespoon Fustini’s Blood Orange Olive Oil
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- 1 cup sour cream
- 1 tablespoon Fustini's Cara Cara Vanilla Balsamic
- 6 egg yolks
- 1 tablespoon pineapple juice
- 1 tablespoon Fustini's Cara Cara Vanilla Balsamic
- 1/2 cup sugar
- 3 cups heavy cream
- 8 slices fresh pineapple, cut 1 inch thick, center and outside skin removed
- 1 tablespoon Fustini’s Blood Orange Olive Oil
- 2-3 tablespoons brown sugar
Ingredients
Pineapple Crème Brûlée
To Serve
Directions
- Preheat oven to 350 degrees. Line a 1/4 sheet pan with parchment paper. In a small bowl, cream butter, sugar and Fustini&rsquo,s Blood Orange Olive Oil together. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. In another small bowl, whisk together the sour cream and the Fustini&rsquo,s Cara Cara Vanilla Balsamic Vinegar. Alternating between the flour mixture and the sour cream mixture, add them to the butter and mix only until incorporated. Pour the mixture into the prepared pan and bake in the hot oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes., Let cool to room temperature.
- Preheat oven to 325 degrees. Whisk the egg yolks with the pineapple juice and the Fustini&rsquo,s Cara Cara Balsamic Vinegar. Heat the sugar and heavy cream over medium heat until simmering. Add 1/4 of the hot cream to the egg yolk mixture and stir to combine. Add the rest of the hot cream and stir. Strain the cream mixture through a fine-mesh into a baking dish set inside another baking dish. Pour hot water into the master baking dish to come at least halfway up the sides and place into the preheated oven. Bake until custard sets and reaches 145 degrees, 25 to 35 minutes. Remove and let cool. Cover and refrigerate overnight.