Brown Sugar Pineapple Brulee Recipes

BROWN SUGAR PINEAPPLE BRULEE

Steps:

• Line baking sheet with foil.
• Using large sharp knife, quarter pineapple lengthwise through leafy top.
• Core each wedge.
• Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
• Set aside.
• Transfer pineapple shells to baking sheet.
• Cover leaves with foil to protect from heat.
• Preheat broiler.
• Melt butter in large skillet over medium heat.
• Add sugar, water and cinnamon.
• Bring to boil, stirring, until sugar dissolves.
• Remove from heat.
• Add rum to sauce; ignite with match.
• Add pineapple wedges to skillet.
• Cook until heated through, turning to coat, about 4 minutes.
• Return pineapple to shells.
• Boil sauce until thick, about 2 minutes.
• Cut each pineapple wedge crosswise into ½-inch-thick slices, keeping shells intact.
• Spoon sauce over pineapple.
• Broil until sauce bubbles and browns slightly, about 3 minutes.

BROWN SUGAR GLAZED PINEAPPLE

Steps:

• Preheat the broiler. Remove skin and "eyes" from pineapples and slice into 3/4-inch rounds; remove core if you wish or just thickly coat each slice with a layer of brown sugar. Set slices on a broiler pan.
• Place the pan under the broiler as close to the heat as possible and broil until the sugar is caramelized, about 3 minutes keep your eye on the pineapple to make sure it does not burn.
• Remove slices from the broiler pan and set on plates; garnish with drops of port wine if you wish.

FLAMBEED PINEAPPLE CREME BRULEE

Steps:

• Preheat an oven to 325 degrees F.
• To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
• Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
• To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
• In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
• When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.

BROWN SUGAR PINEAPPLE BRûLéE

Steps:

• Line baking sheet with foil. Using large sharp knife, quarter pineapple lengthwise through leafy top. Core each wedge. Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece. Set aside. Transfer pineapple shells to baking sheet. Cover leaves with foil to protect from heat.
• Preheat broiler. Melt butter in heavy large skillet over medium heat. Add sugar, water and cinnamon. Bring to boil, stirring until sugar dissolves. Remove from heat. Add rum to sauce; ignite with match. (Pineapple and sauce can be prepared 1 day ahead. Cover pineapple and sauce separately. Bring sauce to simmer before continuing.) Add pineapple wedges to skillet. Cook until heated through, turning to coat, about 4 minutes. Return pineapple to shells. Boil sauce until thick, about 2 minutes.
• Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact. Spoon sauce over pineapple. Broil until sauce bubbles and browns slightly, about 3 minutes. Transfer to plates.

PUMPKIN AND BROWN-SUGAR CRèME BRûLéE

Steps:

• Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
• Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

BROWN SUGAR PINEAPPLE HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 hours., In a small bowl, mix remaining ingredients. Spread over ham, pressing mixture into cuts. Bake ham, uncovered, 30-60 minutes longer or until a thermometer reads 140°.