Description
Pandan Crème Brûlée is a delightful fusion dessert combining the creamy richness of classic French crème brûlée with the vibrant, aromatic flavor of pandan, a popular Southeast Asian ingredient. This custard is infused with pandan extract or fresh pandan leaves, baked to silky perfection, then topped with caramelized sugar for a crisp, golden finish.
Ingredients
Scale
Custard
- 2 cups heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar (plus more for topping)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon pandan extract or 2–3 fresh pandan leaves (tied in a knot)
For Baking
- Hot water for baking
Instructions
- Preheat Oven and Prepare Cream: Preheat the oven to 325°F (163°C). In a medium saucepan, heat the heavy cream over medium heat until it is steaming but not boiling. If using fresh pandan leaves, add them to the cream and simmer for 5 minutes, then remove and discard the leaves. If using pandan extract, stir it into the cream after removing it from heat. Allow the cream to cool slightly.
- Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is smooth and pale in color.
- Combine Cream with Egg Mixture: Slowly pour the warm pandan-infused cream into the egg yolk mixture while whisking constantly to prevent curdling. Strain the combined custard through a fine sieve into a large measuring cup or bowl to ensure a silky texture.
- Prepare Ramekins and Bake: Arrange 4 ramekins in a deep baking dish. Evenly divide the custard mixture among the ramekins. Carefully pour hot water into the baking dish, filling it until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 35–40 minutes, or until the edges are set and the centers slightly jiggle when gently shaken.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate the custards for at least 4 hours or overnight to fully set.
- Caramelize the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar onto the surface of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crisp crust. Alternatively, if you don’t have a torch, briefly broil the tops in the oven while watching carefully to prevent burning. Let the caramelized tops sit for 1–2 minutes before serving.
Notes
- For a more intense pandan flavor, use fresh pandan leaves simmered in the cream instead of extract.
- If you don’t own a kitchen torch, you can caramelize the sugar topping by placing the ramekins under the oven broiler briefly; monitor carefully to avoid burning.
- Serve with toasted coconut flakes or fresh fruit to add extra flavor and texture.
