Pineapple Crème Brûlée

Cut a small, ripe pineapple in half lengthwise, remove the core, and dice the flesh into cubes; set the halves aside for later use.

In a blender, combine the pineapple cubes, thickened cream, egg yolks, 25 ml of sugar, cornflour, and the shot of rum; blend until the mixture is completely smooth.

Pass the blended mixture through a fine-mesh sieve into a bowl to remove any fibrous bits, ensuring a silky custard base.

Transfer the strained mixture to a medium saucepan and place over low heat.

Stir continuously with a silicone spatula, scraping the bottom and sides, until the custard thickens and coats the back of the spoon (about 5‑7 minutes).

Remove the saucepan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.

Divide the cooled custard evenly among the empty pineapple halves, smoothing the tops with the back of a spoon.

Cover each filled pineapple half with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

Just before serving, sprinkle the surface of each custard with the 4 tsp of granulated sugar, ensuring an even layer.

Using a kitchen torch, caramelize the sugar until it turns a deep golden brown and forms a crisp crust; alternatively, place under a broiler for 1‑2 minutes, watching closely.

Allow the caramelized layer to set for a minute, then serve the pineapple crème brûlée immediately for the best contrast of creamy interior and crunchy topping.