Pineapples Victoria

• 2 pints heavy cream
• Beans scraped from 2 vanilla pods
• 10 large eggs
• 1/2 cup granulated sugar
• 1/4 cup soft light brown sugar
• 1/4 cup confectioners' sugar
• 3 gorgeous small pineapples
• 4 tablespoons butter
• 13 cup honey
• 13 cup light rum

1. The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer.
2. Whisk eggs and granulated sugar until blended.
3. Add the hot cream in a steady stream, whisking the egg mixture constantly.
4. Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes 1/4 up the side and bake about 45 minutes -- the custard should be firm but not set.
5. Cool to room temperature and refrigerate.
6. Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces.
7. Preheat the broiler.
8. Melt the butter, stir in the honey and add the pineapple and its juice.
9. Saute until liquid evaporates.
10. Add rum, warm it and set it on fire.
11. Divide the mixture among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars.
12. Broil until the sugars are caramelized, watching carefully.

cream, vanilla pods, eggs, granulated sugar, brown sugar, confectioners, pineapples, butter, honey, light rum

Taken from cooking.nytimes.com/recipes/6805 (may not work)