Pineapple Crème Brûlée

Discover this wonderful, cherished family recipe. We aim to highlight the vibrant tastes of Asian herbs, international produce, fresh vanilla beans, and freeze-dried exotic fruits. These aren't just recipes; they're a chance to explore bold and exciting flavours. Whether you're refreshing a familiar dish or trying something entirely new, we invite you to elevate your cooking to an adventure in every bite.

Ingredients:

• 4 large egg yolks
• 300ml heavy cream
• 50g sugar, plus extra for topping
• 20g freeze-dried MD2 Pineapple, powdered
• 1/2 fresh Korunui Gourmet Vanilla bean (or 1 tsp vanilla extract)

Instructions:

1. Preheat your oven to 150°C (300°F).
2. Split the vanilla beans lengthwise and scrape out the seeds.
3. In a saucepan, heat the cream, vanilla seeds, and pineapple powder until just hot, not boiling.
4. In a bowl, whisk egg yolks and sugar until pale. Gradually whisk in the hot cream mixture.
5. Strain the mixture into ramekins. Place ramekins in a baking dish and fill the dish with boiling water halfway up the sides of the ramekins.
6. Bake for about 30-35 minutes until set but still trembling in the center.
7. Cool, then refrigerate for at least 2 hours. Sprinkle sugar on top and caramelize with a torch before serving.

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