Pineapple Ginger and Cinnamon Creme Brulée

Creme Brulée goes exotic....

Ten days before our vacation and my brain cells are running out of ideas. What shall I cook? What do I have left? Every morning I open the fridge I am confronted with these questions. Sticking to the challenge my husband put on me I really feel that one way or the other I will definitely gonna give up. Considering how meticuluous I could be when it comes to ingredients, it would be like demanding me to make paella without rice. Well that's not a very good example :-) though. Since Friday is market day in our city I decided that it won't be that bad to do a small promenade with my daughter to freshen up my ideas. Thinking that I might come up with a delicious recipe seeing all the fresh produce of our local market. Upon arrival in the market the first thing that caught my attention was the mountain of sweet scented pineapple at the middle of the plaza that were on sale: "buy one take one". I couldn't take off my head the image of this pineapple and all the recipes I could do with it. But probably it was my lucky day afterall for I went back home with a big fresh pineapple. Could you guess what transpired:

a. I used my baby girl's charm to lure the pineapple vendor to give me one.
b. I found one in the garbage
c. I stole one

Well, none of the above. It just happen that I saw my mom-in-law doing her regular market day and she gave me the "take" of the pineapple that she bought. That's what I call being lucky :-) With a dozen of eggs left in the fridge I made some vegetable omelette, Rice Pilaf in pineapples and Pineapple Ginger-Cinnamon Creme Brulée for our dessert. By the way I'll be sending this recipe to Root Source Challenge #2 to win that fabulous recipe book. :-)

Pineapple Ginger and Cinnamon Creme Brulée

250 g of sliced pineapple
20 g of butter
a pinch of cinnamon powder
a pinch of ginger powder
1 tsbp of brown sugar
100 g of sugar
5 egg yolks
1 tsp of vanilla extract
half a liter of heavy fresh cream

In casserole caramelised the pineapples with butter and sugar. Add the ginger and cinnamon powder and continue cooking until pineapples become golden brown. In a bowl cream the egg yolks with 100 g of sugar. Add the vanilla extract and heavy cream. Put a layer of caramelised pineapples in ramekin and cover it with the cream. Cook slowly at 130° celsius for 30 minutes. Before serving put a teasepoon of brown sugar on the top and brown it using a blow torch.

Eyes, eyes baby....

Which floor?