Instructions

1. Preheat your oven to 150°C (300°F). Arrange eight 175ml (6 oz) ramekins in a large, deep baking dish.
2. Prepare the pineapple: In a medium saucepan over medium heat, melt the butter. Add the diced pineapple, brown sugar, and salt. Cook, stirring occasionally, for 8-10 minutes, until the pineapple is tender and the juices have thickened into a light syrup. The mixture should be glossy. Divide this evenly among the 8 ramekins, creating a base layer.
3. Start the custard: In a separate medium saucepan, combine the heavy cream, the scraped vanilla bean seeds and the pod itself, and a pinch of salt. Heat over medium-low heat, stirring gently, until it reaches exactly 85°C (185°F). You should see steam rising and small bubbles forming around the edge, but it should NOT boil. Remove from heat and let it steep for 15 minutes. Then, remove the vanilla pod.
4. Temper the eggs: While the cream is steeping, whisk the egg yolks and granulated sugar together in a large bowl for exactly 2 minutes until the mixture is pale yellow, thick, and forms ribbons when the whisk is lifted. This process is crucial for a smooth texture. Common mistake: under-mixing will result in a less velvety custard.
5. Combine and strain: Very slowly, while whisking constantly, pour about a third of the warm cream into the egg yolk mixture to temper it. Once incorporated, slowly whisk in the remaining cream. Strain the entire custard mixture through a fine-mesh sieve into a large measuring cup or pitcher for easy pouring. Skim off any foam from the surface.
6. Bake in a water bath: Carefully pour the custard over the pineapple layer in each ramekin. Place the baking dish in the oven and pour hot (not boiling) water into the dish until it comes halfway up the sides of the ramekins. Bake for 35-40 minutes. Doneness test: The edges should be set, but the center will have a slight jiggle, like Jell-O. Do not overbake, or the texture will become grainy.
7. Chill completely: Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for 30 minutes, then remove them, let them cool to room temperature, and cover each with plastic wrap. Refrigerate for a minimum of 4 hours, but preferably overnight. This step is critical for the custard to set properly.
8. Brûlée: Just before serving, uncover the ramekins and blot any condensation from the surface with a paper towel. Sprinkle about 2 teaspoons (10g) of granulated sugar evenly over the top of each custard. Using a kitchen torch, hold the flame about 5-7cm (2-3 inches) from the sugar and move it continuously until the sugar melts, bubbles, and turns a deep amber caramel. Let it sit for 1-2 minutes for the caramel to harden into a glass-like crust before serving.