Crème Brule

1. Preheat the oven to 150°C (Gas Mark 2).
2. Pat the pineapple dry with some kitchen paper, coarsely chop and place in the bottom of 2 greased ramekin dishes (approx 8-9cm diameter).
3. Heat the cream gently until it bubbles around the edge, but do not boil.
4. Add half the sugar to the egg in a mixing bowl and whisk until well blended. Gradually whisk in the cream, then stir in the vanilla essence or brandy.
5. Pour the mixture over the pineapple to 1cm below the rim of the dish.
6. Place the ramekins in a shallow roasting dish filled with boiling water to a depth of 3cm or ¾ the depth of the ramekin.
7. Bake in the oven for 25-30 minutes or until the custard is set. Remove and cool. Chill for a minimum of 1 hour or overnight.
8. Preheat the grill to the hottest setting.
9. Sprinkle the remaining sugar evenly over the top of the custard. Grill until brown and bubbling. Cool and chill for 1 hour before serving. 

• this dish provides ½ protein exchanges (allowances) and ½ fruit portion.
• Check your daily allowances to see if you have enough remaining for this dish.

Reproduced with kind permission from ‘Food for Thought’ Recipe book