Flambeed Pineapple Creme Brulee Recipes

COCONUT CREME BRULEE

Steps:

• Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
• Preheat the oven to 325 degrees F.
• Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
• Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
• Slowly whisk the heated cream mixture into the eggs, stirring constantly.
• Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
• Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
• Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

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.

CREME BRULEE TART

Steps:

• Roll the puff pastry 1/4-inch thick and pierce it all over with the tines of a fork. Line a flan ring with the pastry and chill the ring for 20 minutes.
• Preheat the oven to 350 degrees F.
• Line the flan ring with parchment paper or coffee filters and fill the shell with pie weights. Bake the pastry shell for about 25 minutes, or until the pastry is golden brown. Remove the shell from the oven and let cool to room temperature. Remove the pie weights.
• Distribute the fruit evenly over the bottom of the shell, then pour in the Creme Brulee. Smooth the top with a long-bladed spatula.
• Just before serving, heat a caramel iron on the burner of a stove. Sprinkle the sugar evenly over the top and carefully caramelize the sugar with the hot iron. Alternately, place the tart under a hot broiler, near the heat, for 1 to 2 minutes, or until the sugar caramelizes. Or use a small blow torch to caramelize the sugar.
• In a large metal bowl set over a bain marie, whisk the egg yolks and sugar together until the mixture is light and thick enough to form a ribbon. This takes quite a long time; be strong and patient. Remove from the heat.
• Carefully whisk in the cream. Add the vanilla bean. Place the bowl back over the bain marie and cook slowly for about 45 minutes, stirring frequently. Take care that the water does not boil. The custard will be done when the mixture adheres to your fingers without dripping.
• When the custard is done, remove from the heat and whisk in the butter, a little at a time, until all of it has been incorporated. Strain through a fine strainer into a bowl. Chill at least 6 hours or overnight.

CREME BRULEE WAFFLES

Steps:

• For the cream cheese filling:.
• Using a stand or hand mixer, or a whisk, blend all ingredients until smooth.
• Place the filling in a piping bag or scrape it into a small bowl. Set the filling aside.
• For the batter:.
• Whisk together the flour, baking soda and salt and set aside.
• In a large bowl, whisk together the brown sugar and egg yolks. Add the buttermilk, melted butter and vanilla and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until medium-stiff peaks form. You can also do this by hand.
• Whisk the dry ingredients into the wet until smooth, then fold in the egg whites.
• To make the waffles:.
• Preheat a waffle iron to the medium heat setting.
• Generously spray both sides of the iron with non-stick spray.
• Sprinkle 3 to 4 tablespoons of raw sugar onto the bottom of the iron, then spoon a scant cup of batter evenly on top of the sugar.
• If using a piping bag, pipe a swirl of the cream cheese filling on top of the batter.
• If not using a piping bag, drop 4 generous tablespoons of filling randomly over the batter.
• Sprinkle a tablespoon of raw sugar on top of the waffle and close the iron. Cook for 2 to 3 minutes until the top is golden brown and releases from the iron when opened.
• Spray the top of the iron with non-stick spray and sprinkle the top of the waffle with another generous tablespoon of raw sugar. Close the lid and cook for 1 minute more or until the sugar has melted and formed a crust.
• Remove the waffle from the iron and place on a cooling rack. Wipe down the iron and repeat with the remaining batter.
• Serve with lightly sweetened whipped cream.