How to make Pineapple Custard Brulee - SK Khazana -

Scooped out pineapple slices filled with custard, topped with pineapple and brown sugar

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large pineapple, Eggs (अंडे)

Cuisine : French

Course : Desserts

Pineapple Custard Brulee - SK Khazana

Pineapple Custard Brulee - SK Khazana Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 1-1.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pineapple Custard Brulee - SK Khazana Recipe

  • Large pineapple 1

  • Eggs 2

  • Castor sugar 1/4 cup

  • Egg yolks 2

  • Cornflour 2 tablespoons

  • Fresh cream 2 tablespoons

  • Vanilla essence 1 teaspoon

  • Brown sugar to sprinkle


Step 1

Heat water in a deep non-stick pan. Keep a bowl in it, break eggs into the bowl, one after the other, and whisk till creamy.

Step 2

Add castor sugar and whisk till it melts. Add egg yolks and whisk again. Add cornflour and mix till well blended.

Step 3

Add cream and vanilla essence and whisk till the mixture thickens. Remove from heat and set aside to cool down to room temperature.

Step 4

Half fill the pineapple cups with custard and refrigerate for 1 hour.

Step 5

Cut pineapple into thick slices, scoop out the flesh, keeping a thin layer as base and make cups. Finely chop the flesh.

Step 6

Top with some chopped pineapple flesh, sprinkle 1 tsp brown sugar on each and caramelize with a blow torch.

Step 7

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.