PINEAPPLE CRÈME BRÛLÉE WITH VANILLA ICE CREAM AND SPICY CARAMEL SAUCE

Crème Brûlée

Ingredients Weight Measure
Pineapple, crushed (canned) 2 cups
Unsalted butter 4 oz.
Brown sugar 8 Tbsp.
TABASCO® brand Original Red Sauce 32 drops
Heavy cream 2 qts.
Egg yolks 24 ea.
Granulated sugar 1-1/4 cups
Vanilla extract 2 Tbsp.

Caramel Sauce

Ingredients Weight Measure
Granulated sugar 4 cups
Water as needed
Half-and-half 1/2 cup
TABASCO® brand Original Red Sauce 1-1/2 tsp.

Vanilla Ice Cream

Ingredients Weight Measure
Milk 4 cups
Vanilla extract 1 Tbsp.
Egg yolks 15 ea.
Granulated sugar 1-1/2 cups
Heavy cream 1 qt.

Garnish

Ingredients Weight Measure
Wonton leaf, fried, sprinkled with cinnamon sugar as needed

Method

  1. For the Crème Brûlée, in a pot, heat together pineapple, butter and brown sugar over low-medium heat until sugar is dissolved, stirring occasionally. Heat for approximately 5 minutes; add TABASCO® Sauce. Set aside to cool.
  2. In a pot, bring cream to a scald. In a bowl, whip yolks and sugar until blended. When cream is at a scald, gradually temper cream into the yolk mixture while whisking. Add vanilla. Strain.
  3. Place 2 Tbsp. of pineapple mixture into the bottom of brûlée ramekins; pour cream mixture over pineapple. Place on a sheet pan. Flood with water, halfway up sides of ramekins. Bake at 325°F for approximately 18-20 minutes. Let cool 30 minutes before refrigerating.
  4. For the Caramel Sauce, place sugar and enough water to make a sandy paste in a small pot. Over high heat, bring to a caramel, using a brush to periodically wash down the sides of the pot with water. When desired amber color, shock in an ice bath. Place back on low heat if cooled. Stir in half-and-half and TABASCO® Sauce until just combined. Let cool.
  5. For the Vanilla Ice Cream, prepare Sauce Anglaise with the milk, vanilla, yolks and sugar. Cool over an ice bath; add cream. Cool over ice bath until temperature of 45°F. Spin in ice cream machine and freeze.
  6. For each serving, sprinkle brûlée with sugar and burn with hand torch. Top brûlée with ice cream; drizzle with sauce. Garnish with fried wonton leaf.

Yield: 16 servings