With this recipe, we can all go on a tropical vacation together. I love pina coladas with their 1200 calories of rummy goodness. I begged my husband to buy me ONE at the pool bar on our Hawaiian honeymoon because it was 12 bucks. (It wasn’t even that good.) Now home, attempting to maintain my island spirit, I decided to make my own version of a pina colada in the form of a creamy crème brulee. This recipe has all the tropical hints of a pineapple and coconut without being overly sweet or cloying--just the elegance of fresh fruit and a tiny splash of rum wrapped in a ceramic package of a delicious custard and a crispy sugar shell.

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