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Pina colada brulee

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our pina colada brulee recipe by clicking the link below.

View the recipe card here

Ingredients

  • Serves 4.

  • 1 pineapple

  • 420ml double cream

  • 60ml semi-skimmed milk

  • 1 vanilla pod

  • 5 eggs

  • 150g caster sugar

  • 20ml Malibu

  • 20ml coconut syrup

  • 4 pineapple crisps

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 733Kcal/3000kJ

Method

  • 1. Heat oven to 140°C and prepare ramekins.

  • 2. Bring milk, cream and open vanilla pod to boil.

  • 3. Mix egg yolks and 50g of caster sugar.

  • 4. Once smooth and combined, add the milk, cream and vanilla mix.

  • 5. Pass through a sieve and add the Malibu and coconut syrup.

  • 6. Pour into ramekins in a tray half filled with water cook until set but not hard.

  • 7. Cool in fridge.

  • 8. Peel and core pineapple slice thin across the pineapple to make an O shape then dehydrate in the oven for 12 hours at 63°C

  • 9. Dice remaining pineapple and mix with 50g caster sugar.

  • 10. To plate brulee top with remaining sugar once sugar is hard put pineapple sugar mix on top and anda pineapple crisp.