Piña Colada Crème Brûlée

1. Infuse the cream
In a saucepan, gently heat the heavy cream with the vanilla extract and Calahua Coconut Cream until it just begins to simmer. Remove from heat  do not let it boil aggressively.

2. Prepare the custard base
In a bowl, whisk together the sugar, egg yolks, and whole egg until smooth and slightly pale.

3. Temper carefully
Slowly pour the warm cream mixture into the eggs while whisking constantly. This prevents the eggs from scrambling and ensures a silky texture.

4. Add the tropical notes
Stir in the pineapple and coconut emulsions until fully incorporated.

5. Bake gently
Pour the mixture into ramekins. Place them in a baking dish and add hot water halfway up the sides (water bath method).
Bake at 150°C / 300°F for about 45 minutes, or until the centers are just set but still slightly jiggly.

6. Chill and caramelize
Refrigerate for at least 2 hours. Before serving, sprinkle an even layer of sugar on top and torch until caramelized and golden.

Let the top harden before cracking into it with a spoon