Pineapples Victoria

Directions

1. 1
   The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer.
2. 2
   Whisk eggs and granulated sugar until blended.
3. 3
   Add the hot cream in a steady stream, whisking the egg mixture constantly.
4. 4
   Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes 1/4 up the side and bake about 45 minutes -- the custard should be firm but not set.
5. 5
   Cool to room temperature and refrigerate.
6. 6
   Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces.
7. 7
   Preheat the broiler.
8. 8
   Melt the butter, stir in the honey and add the pineapple and its juice.
9. 9
   Saute until liquid evaporates.
10. 10
    Add rum, warm it and set it on fire.
11. 11
    Divide the mixture among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars.
12. 12
    Broil until the sugars are caramelized, watching carefully.