Tropical Rum Crème Brûlée with Mango-Pineapple Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A silky vanilla custard crowned with a caramelized sugar crust, topped with a vibrant mango-pineapple compote that captures the essence of Tiki island breezes. This american-inspired desserts ready in about 70 minutes layers heavy cream, dark rum, pure vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups heavy cream
• 2 tbsp dark rum
• 1 tsp pure vanilla extract
• 4 egg yolks
• 1/4 cup granulated sugar
• 1 cup, diced mango
• 1/2 cup, diced pineapple
• 2 tbsp light brown sugar
• 1 tbsp fresh lime juice

Instructions

1. Step 1: Preheat oven to 325°F (160°C). In a medium saucepan, heat 1 cup heavy cream over medium-low heat until steaming but not boiling; remove from heat and stir in 2 tbsp dark rum and 1 tsp vanilla extract.
2. Step 2: Whisk 4 egg yolks and 1/4 cup granulated sugar in a separate bowl until pale yellow, then slowly pour in the warm cream mixture while whisking constantly to prevent scrambling.
3. Step 3: Strain the mixture through a fine-mesh sieve into 4 ramekins, then place ramekins in a roasting pan and fill the pan with enough hot water to reach halfway up the ramekins' sides.
4. Step 4: Bake for 35-40 minutes until the edges are set but centers still slightly wobble; remove from water bath and cool completely at room temperature.
5. Step 5: Refrigerate uncovered for at least 4 hours or overnight. Just before serving, sprinkle 1 tbsp granulated sugar evenly over each custard surface and caramelize with a kitchen torch until golden brown and crackling.
6. Step 6: While custards chill, combine 1 cup diced mango, 1/2 cup diced pineapple, 2 tbsp light brown sugar, and 1 tbsp fresh lime juice in a small saucepan. Simmer over medium heat for 12-15 minutes until thickened and glossy, stirring occasionally to prevent burning.