Piña Colada Crème Brûlée – a delicious recipe with pineapple, whipping cream, coconut milk, egg yolks, sugar, coconut rum. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Drain pineapple, and pat dry with paper towels.
2
Stir together pineapple, whipping cream, and next 5 ingredients. Pour pineapple mixture evenly into 6 (6-ounce or 3/4 cup) ramekins; place ramekins in a large roasting pan. Add hot water to pan to a depth of 1/2 inch.
3
Bake at 300u00b0 for 50 to 55 minutes or until almost set. Cool 30 to 45 minutes in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours.
4
Sprinkle 1 teaspoon sugar evenly over each custard; place ramekins in roasting pan.
5
Broil 5 1/2 inches from heat 7 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden. Sprinkle coconut evenly over each custard.
6
*Substitute 1 teaspoon coconut extract for coconut rum, if desired.
7
Note: Make a second batch (rather than double the recipe) for a larger crowd. Sugar may be browned with a professional culinary torch available from specialty kitchen shops.
638
kcal
Calories
43
g
Fat
34
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8-ounce) can crushed pineapple, 1 cup whipping cream, 1 cup coconut milk, 8 egg yolks, and more.
Yes, Piña Colada Crème Brûlée falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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