I can still conquer up the memory of my first creme brulee. That bordering sweetness with a luscious cream center and hot sugar glass like crust has kept me hooked for years. Unfortunately though, it can be one of the more expensive desserts to order at a restaurant. I think for the price, you wouldn't believe how easy it is to make. You really do not even need to purchase a fancy, professional torch. You can use your at home broiler setting on your oven.
Keeping with the Spring Time theme I have developed on Haas of Rachel over the course of the last couple of weeks, I wanted to flavor this creme brulee in a light fashion. Typically, creme brulee can be heavy and too rich, but when I was searching my fridge for the chosen one, pineapple stood out to me. Nothing defines Summer & Spring for me quite like pineapple. It is so refreshing on the palate and has a great acidity that balances the sweetness well. I also have been playing around with different garnishes & when I saw these edible flowers, I was certainly excited. You would be surprised how delicate flowers taste.
Pineapple Creme Brulee with Edible Flowers
Serves: 6 small portions
Time: 4 hours
// Pineapple Puree //
- 1 cup of pineapple chunks
- 3 tablespoons of water
- 1 tablespoon of raw honey
// Creme Brulee //
- 1/2 quart of heavy cream
- 4 egg yolks
- 1/2 of a vanilla bean pod
- 1/2 cup of puree
- 1/4 cup & 2 tablespoons of organic cane sugar
- Place the pineapple puree ingredients into a blender. Blend until smooth and silky. There will be some small chunks of pineapple meat, but it should be pureed into a complete liquid. Set aside in the fridge.
- Over medium heat in a medium stock pot, warm half of the heavy cream with the vanilla bean pod until it begins to steam.
- While you wait, whisk the egg yolks and sugar together until it becomes lighter in color and emulsified. It should get creamy as you continue to whisk. This should take approxiametly 5 to 7 minutes.
- Once the heavy cream is hot, cover and allow to cool slightly for 15 minutes. At this point you can preheat the oven to 325'F.
- After the 15 minutes are up, slowly stir in the remaining cold heavy cream into the hot heavy cream. This should lower the temperature enough not to scramble the egg yolks. Once all the cream is mixed, add the cream to the eggs in 3 additions.
- If you think your mixture needs to be strained, strain it through a fine sieve into a bowl or measuring cup you can pour out of.
- Lay the ramekins onto a baking dish or tray that will be holding the water for steaming.
- Portion the cream out into the ramekins evenly. Scoop teaspoon amounts of pineapple puree into the top of the cream until it is all used up. Finally, pour about 1 cup of water into the bottom of the baking dish. The water should reach half way up the ramekin. Do not get any water in the creme brulee or it will not set properly.
- Carefully place the tray in the oven and bake for 30 minutes to 1 hour depending on the size of your ramekins. You can check the process by gently shaking the pan. The finished product should hold its form. Allow to cool for 2 hours when done.
- Before serving, sprinkle 1/2 teaspoon of sugar on top of each creme brulee. Using a torch, melt the sugar until a crust forms that is golden brown. Using a broiler, place the oven rack at the top of the oven. Set the broiler to high and allow to heat up. Once hot, carefully place a ramekin on a sheet tray and slide under the fire. Watch the sugar as it melts. Be cautious not to burn it!
- Garnish the creme brulee with whipped cream and edible flowers! Enjoy your fancy french dessert!