1 pineapple, very ripe but with a firm shell
1 mango, very ripe, peeled
250 ml whole milk
250 ml double cream
1 tsp vanilla bean paste
7 medium egg yolks
80 g caster sugar + 6 tbsp for topping
10 g cornflour
1 tsp dark aged rum
1 lime, finely grated zest

1

In a saucepan over a medium heat, place the milk, cream and vanilla bean paste and heat until the mixture begins to steam.

Meanwhile, in the bowl of a stand mixer (or with a hand-held electric mixer) put the egg yolks, sugar and cornflour and beat for 2–3 min until very pale.

2

Into the hot cream mixture, gradually pour the yolk mixture, stirring continuously with a wooden spoon.

Reduce the heat to medium-low and cook, still stirring, for 7-10 min, until the mixture thickens and coats the back of the spoon. Remove from the heat.

3

Halve the pineapple lengthways, leaving each half-shell with its leaves intact. Scoop out the fruit, leaving a 0.5cm thick shell. Remove all the ‘eyes’ then weigh out and roughly chop 50 g of the pineapple flesh.

Weigh out 50 g of mango flesh and chop it to the same size as the pineapple pieces.

In a bowl, combine the mango, pineapple, rum and lime zest and stir together.

4

Divide the fruit between the pineapple shells and pour half the crema over each.

Sprinkle 3 tbsp of sugar evenly over each half then caramelise the sugar carefully with a blowtorch before serving.