Pineapple Crème Brûlée

French Classic: Crème Brûlée from tastyfeedsdaily on instagram

1 pineapple, halved and cut into cubes (save the two emptied rinds for serving); 400 ml thickened cream or coconut cream; 2 egg yolks; 2 tbsp cornstarch; 3 tablespoons sugar; 1 shot rum; Extra 4 tsp sugar for the brûlée top

Blend the pineapple flesh, cream, egg yolks, sugar, cornstarch and rum together until smooth. Strain.

Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a thick creamy consistency. Cool.

Pour the cooled cream mixture into the empty pineapple and refrigerate for 4h or overnight to set.

Sprinkle sugar on top and use a torch to caramelise!