Blend the pineapple flesh, cream, egg yolks, sugar, corn flour and rum together until smooth. Strain.
Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a thick creamy consistency. Cool.
Pour the cooled cream mixture into the empty pineapple and refrigerate for 4h or overnight to set.
Sprinkle sugar on top and use a torch to caramelise! Enjoy
