Instructions

1. Preheat the oven to 325°F (160°C).
2. In a saucepan, gently heat the heavy cream over medium heat until it begins to simmer, then remove from heat immediately to avoid boiling.
3. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale, about 2-3 minutes.
4. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5. Add the diced pineapple and vanilla extract to the custard mixture, stirring gently to combine.
6. Divide the custard mixture evenly among 6 ramekins.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
8. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and allow them to cool to room temperature.
10. Refrigerate the crème brûlée for at least 2 hours, or overnight, to chill and fully set.
11. Just before serving, sprinkle 1 tablespoon of brown sugar evenly over the top of each custard.
12. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crispy, golden crust.
13. Allow the sugar to cool and harden for a few minutes before serving. Enjoy your tropical delight!