In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup heavy cream. Heat until just steaming and small bubbles form around the edge (do not boil), about 5–7 minutes.

Whisk eggs and sugar

While the milk heats, whisk together 4 whole eggs, 2 egg yolks, and 2 tablespoons granulated sugar in a heatproof bowl until smooth and slightly pale, about 1–2 minutes. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt.

Temper the eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture in a thin steady stream while whisking constantly to temper. Then pour the tempered egg mixture back into the saucepan with the remaining milk, stirring continuously.

Cook until thickened

Return saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 76–80°C), about 4–6 minutes. Do not let it boil.

Strain and cool

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. If you want a smoother texture and faster chill, place the bowl in an ice bath and stir occasionally until lukewarm (about 10 minutes).

Pineapple Layer

Prepare the pineapple

Peel, core, and cut the ripe fresh pineapple into 1/2-inch dice or thin wedges depending on desired presentation. Reserve up to 2 tablespoons of any fresh pineapple juice released.

Caramelize pineapple

In a medium skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add 2 tablespoons light brown sugar and stir until dissolved and bubbling lightly. Add the pineapple pieces and cook, stirring occasionally, until edges caramelize and fruit softens, about 6–8 minutes.

Finish pineapple

Stir in 1 tablespoon fresh lime juice and up to 2 tablespoons reserved pineapple juice (if desired) and cook 1 more minute to glaze. Remove from heat and let cool to room temperature (about 10 minutes).

Assemble & Serve

Layer custard and pineapple

If the custard has chilled and begun to set, gently fold it once to loosen. Spoon a thin layer of custard into serving dishes (ramekins, small bowls, or a shallow platter), then add a layer of the caramelized pineapple. Repeat to create two layers or finish with a top layer of custard and a few pineapple pieces.

Chill

Refrigerate the assembled custards uncovered for at least 2 hours to set and allow flavors to meld, up to 6 hours.

Optional brûlée finish

If you like a crisp top, sprinkle about 1 teaspoon turbinado or demerara sugar over each custard portion and caramelize with a kitchen torch until the sugar melts and browns. Let sit 1–2 minutes before serving so the sugar hardens.

Garnish and serve

Top each portion with toasted coconut flakes and a fresh mint leaf. Serve chilled.