Pineapple Brulée

2 pineapples
40g cornflour
50ml + 450ml milk
4 egg yolks
50g + 50g caster sugar
5ml vanilla
100ml granulated sugar

Halve the pineapples in their length.
Cut a 1cm border from the edge with a small sharp knife.
Scoop out the flesh with a melon baller or a teaspoon, taking care not to break the skin.
Chop the flesh into small pieces and keep aside.
Add the cornflour to a large mixing bowl and stir in the 50ml milk.
Add the egg yolks and 50g caster sugar and whisk together. Set aside.
Pour the 450ml milk into a small saucepan and add the other 50g caster sugar to it.
Place the saucepan over medium heat and stir until the sugar has dissolved.
Take it from the heat as tiny bubbles start too appear around the edges of the saucepan.
Drizzle the warm milk mixture into the egg mixture while whisking constantly.
Now pour the mixture back into the saucepan and place it on medium-low heat.
Stir continuously until thickened.
Allow to cook for 30 seconds before removing it from the heat.
Add the vanilla and stir through.
Pour the mixture onto a dinner plate and place plastic wrap directly on the surface.
Allow to cool completely.
Add the pineapple flesh, stir through and spoon the mixture into the pineapple.
Sprinkle about 25ml sugar over each pineapple and brulée with a blowtorch.
Serve the pineapple cold.