How to Make Piña Colada Crème Brûlée at Home!
This tropical fusion of a classic French dessert and a beachside cocktail will blow your mind! PIÑA COLADA meets CRÈME BRÛLÉE and yes, it’s all served in a pineapple and made with liquor! Sweet, creamy, caramelized perfection with a coconut pineapple twist.
Things to know:
What is a piña colada?
A piña colada is a sweet tropical cocktail made with white rum, cream of coconut, and pineapple juice. It is typically served blended with ice or shaken and poured over crushed ice, and usually garnished with a pineapple wedge or a maraschino cherry.
Who invented the piña colada?
The piña colada was officially created in 1954 by bartender Ramón “Monchito” Marrero at the Caribe Hilton in San Juan, Puerto Rico.
What is crème brûlée?
Crème brûlée is a classic French dessert made of a rich, silky vanilla custard topped with a hard, crunchy shell of caramelized sugar. The name translates to “burnt cream”.
What is crème brûlée mostly made of?
Crème brûlée is mostly made of rich heavy cream, egg yolks, sugar, and vanilla. These simple ingredients are baked into a smooth custard, then topped with an extra layer of sugar that is melted into a hard, crunchy caramel shell.
What does crème brûlée taste like?
Crème brûlée tastes like a rich, sweet, and velvety vanilla pudding paired with a bitter-sweet, crunchy layer of hard caramel on top. The chilled, creamy custard provides a heavy, egg-enriched sweetness, while the torched sugar crust adds a warm, toasted butterscotch flavor.
Is crème brûlée the hardest dessert to make?
No, crème brûlée is not the hardest dessert to make. While it looks fancy and intimidating, it actually uses just four basic ingredients—cream, egg yolks, sugar, and vanilla. Truly difficult desserts include French macarons, laminated pastries like croissants, or multi-layered sugar sculptures like a croquembouche.
Ingredients:
1 whole ripe pineapple
5 egg yolks
1/2 cup granulated sugar
1 1/4 cup heavy cream
1/2 cup coconut cream
1/4 cup pineapple juice
1/4 cup Rum Chata or your favorite liquor
1/2 tsp vanilla extract
Turbinado sugar for caramelizing
1. Slice the pineapple in half lengthwise and hollow out each half, keeping the shell intact. Blend the pulp to get juice and strain out any chunks.
2. In a saucepan, mix heavy cream, coconut cream, pineapple juice, liquor and vanilla. Warm it gently (don’t boil). In a bowl, whisk the egg yolks and sugar until light. Gradually add the warm cream mix while whisking.
3. Pour the custard into the pineapple halves (or ramekins if preferred). Place them in a water bath and bake at 150°C (300°F) for about 35–40 mins until set.
4. Cool in the fridge for at least 2 hours. Just before serving, sprinkle sugar on top and caramelize using a torch.
5. Garnish with a pineapple wedge or cherry. ENJOY!
Equipment used:
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