Mix the 6 egg yolks with 2 T. sugar in the top of a double boiler. Set the top over simmering water and whisk the mixture vigorously until it thickens and forms a ribbon when you pull out the whisk.
Put the cream in a Pyrex measuring cup, add the vanilla, and heat for 2 minutes until the cream is very hot. But do not let it boil.
Whisking furiously, slowly pour the hot cream into the egg mixture in the double boiler. Go slow and whisk fast so that the eggs don't cook. Whisk it all in.
Stir in the minced ginger and lemon grass stalks. Cook, stirring, for 35-40 minutes, until the mixture is thick like warm pudding.
Cut the pineapple in half long ways. Cut out the flesh (a curved grapefruit knife is perfect for this job) so that you have two half-pineapple shells. Careful not to cut all the way through the flesh. Remove the tough center core and chop the meat into 1/2" tidbits.
When the cream is thick and cooked, remove the lemon grass stalks. Stir in the coconut and the pineapple. Pour into the pineapple halves and refrigerate for at least 4 hours. You can use foil to help prop up the pineapple shells so the filling stays even.
After the creme is totally cooled, sprinkle each half with sugar (1/2 c. each). Fire up a blow torch and brush the surfaces of the sugar-covered cream with the hot flame, holding it about 3" away from the surface. Brush it back and forth evenly so the entire surface heats up. When the top starts to spout bubbles of caramel, take a break with the blow torch for a minute. Then return to the task, heating the tops all the way through, caramelizing the sugar and letting part of the surface get deep dark brown.
Once the tops have the nice hard caramel shell, return to the refrigerator for 10 minutes, then serve.Print This Post