Ingredients:

Custard:
• 1 quart heavy cream
• 1 cup granulated sugar, plus about 3 Tablespoons for carmelized tops
• 1 Tablespoon vanilla extract
• 1 vanilla bean, split lengthwise (remove seeds for custard and reserve bean for pineapples)
• 2 Tablespoons Grand Marnier
• 1/2 teaspoon salt
• 1/2 cup chopped ginger
• 11 egg yolks

Brochette and Garnish:
• 3 Tablespoons brown sugar
• 2 cups fresh pineapple chunks, or about 24 pieces
• Green tea ice cream
• Mint leaves

Method:

For custard:
Preheat oven to 300°F. Combine all ingredients except egg yolks in a pot and bring to a boil. Slowly add hot liquid to yolks in a large bowl and whisk lightly. Strain mixture and then pour into buttered ramekins. Set ramekins inside a large shallow baking pan and pour about 1 inch of hot water into the pan. Bake until custard sets around edges but centers are still slightly loose. Place ramekins in freezer overnight or until frozen solid.

Remove ramekins from freezer and dust tops with granulated sugar, about 1 teaspoon per ramekin. Melt and brown sugar with a propane torch.

For brochette:
Preheat oven to 450°F. Skewer 3 pineapple pieces with a thin strip of vanilla bean. Repeat with remaining pieces. Place pineapple skewers on a pan. Sprinkle skewers with brown sugar and dot with unsalted butter. Roast in oven, about 10 minutes.

To serve:
Serve frozen crème brulée in a bowl with warm pineapple brochette and a scoop of green tea ice cream. Garnish with mint leaves.