Hollow out the pineapple and transfer the flesh to a blender.
Add all remaining cream ingredients and blend until completely smooth.
Pour mixture into a pot and cook over medium heat, stirring constantly, until it thickens into a custard-like texture.
Transfer the cream back into the hollowed pineapples (or serving dishes).
Refrigerate for at least 4 hours, or until fully set.
Before serving, sprinkle Demerara sugar evenly on top.
Use a torch to caramelize the sugar until golden and crisp.
Serve immediately and enjoy the tropical crème brûlée twist!
