Pineapple Creme Brûlée
Get a ripe pineapple (or two)! Cut the ends off, and cut the pineapple into four equal sections.
Cut a ring around each pineapple. Be careful not to pierce all the way through the other side.
Use the core & more, to scrape the pulp. Leaving the bottom! Place on parchment paper on cookie sht.
Place the pulp you scrape out and place in a smoothie blender cup.
Pulse the pulp into a juice.
Crack three eggs and four yolks.
Begin whisking eggs and 1/2 cup of pineapple juice in a medium sauce pan over medium low heat.
Add 1/4 cup of sugar,
1/2 tsp vanilla extract, whisking all together constantly until the mixture thickens.
Measure out 2 tbsp of coconut milk. Remove pan from heat and mix in milk.
Pour custard into pineapple boats, bake for 10 min at 350. Allow to cool, custard will thinken.
Sprinkle the whole tops with white sugar.
Using a kitchen torch, melt the sugar until in carmelizes and makes a hard shell.
Garnish tops with washed leaves!
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