One should be forgiven for venturing into Tiki-tacky territory if one is, in fact, a real live Hawaiian-born native. Hence my unapologetic pride in sharing this recipe for Hawaiian Crème Brûlée, a Polynesian delight that need not wait for your next luau to prepare. Click here for the recipe for Hawaiian Crème Brûlée if you’d rather get right to it before my little tale of the islands.
Just like our President, I too was blessed to be born in the magical beauty of our (now) 50th State. At the time of my debut Hawaii was a U.S. territory, not a state proper. Hence I have also had my share of birth-certificate woes.
To their credit, the federal passport officials have had a relatively easy time with my “Notarized Certificate of Live Birth” issued by the Territory of Hawaii Department of Health. The East Hampton town clerk had a harder time issuing our marriage license. It didn’t help things that nowhere on this ancient document do the words “United States of America” appear. The little box to indicate “County and State, or Foreign Country” is marked “Honolulu, T.H.” Making matters murkier, my actual birthplace, Kailua, wasn’t even a city or town. Just a blip on the map of the Judicial District of Koolaupoke.
So a bit about this wonderful dessert. The rich eggy, creamy filling is cooked in a double boiler. Putting the half pineapple shell in a bain marie, as you would the ramekins of traditional crème brûlées, would cause trouble. The heat wouldn’t penetrate quickly or evenly enough to cook the filling and the water bath would compromise the shells, softening them and making them less stable.
Mahalo from “Mako” Sean (Mako being the Hawaiian nickname bestowed upon me by my parents.)