Coconut and Cardamom Creme Brulee with Minted Pineapple

For the creme brûlée: Preheat the oven to 150°C (130° fan) | 300F | gas 2.

Combine the cream, coconut milk, cardamom pods, and vanilla extract in a saucepan. Warm over a medium heat until the liquid approaches simmering.

Remove from the heat and leave to cool to one side for at least 5 minutes.

In the meantime, beat together 110 g of the caster sugar with the egg yolks in a heatproof bowl until pale, thick, and leaving ribbons in its trail. Strain the cream mixture into a jug.

Gently whisk one third of the warm cream mixture into the egg yolks until incorporated. Continue to gently incorporate the rest of the cream.

Place four heatproof ramekins in a roasting dish that has been lined with a tea towel. Divide the custard mixture between the ramekins and pour enough boiling water into the roasting dish so that it comes halfway up the sides of the ramekins.

Cover the ramekins loosely with a sheet of aluminium foil. Bake for 50 - 60 minutes until the edges are set and they wobble slightly at their centres.

For the mint pesto: As the creme brûlées bake, combine the granulated sugar with most of the mint leaves in a food processor or blender. Pulse until the mixture is sandy.

Remove the brûlées when ready and leave them to cool slightly. Cover and chill for at least 8 hours or preferably overnight.

When ready to serve, thread the pineapple chunks onto small wooden or bamboo skewers. Sprinkle the tops of the set brûlées with the remaining caster sugar and glaze with a chef's blowtorch until the sugar is golden brown and set.