If you are looking for a dessert that effortlessly combines silky smoothness with an exotic twist, the Pandan Crème Brûlée Recipe is an absolute game-changer. This luscious custard takes the classic French crème brûlée and infuses it with the vibrant aroma and subtle sweetness of pandan, a beloved flavor from Southeast Asia. The result is an enchanting fusion dessert that delights the senses with every spoonful, boasting a perfectly caramelized, crunchy sugar top and a fragrant, creamy base that feels both elegant and comforting. Trust me, once you try this Pandan Crème Brûlée Recipe, it will quickly become a favorite to impress your guests or to savor on a cozy evening.
Ingredients You’ll Need
Before diving into the fun part, let’s talk about the simple yet essential ingredients that make this Pandan Crème Brûlée Recipe sing. Each component plays a crucial role in creating the rich custard texture, the signature caramel crunch, and the unique pandan twist that sets this dessert apart.
- 2 cups heavy cream: This provides the luscious creaminess and richness for that velvety custard texture.
- 1/2 cup whole milk: Lightens the cream slightly for a perfectly balanced texture without sacrificing indulgence.
- 1/4 cup granulated sugar (plus more for topping): Sweetens the custard just right and creates the iconic caramelized crust on top.
- 4 large egg yolks: These are essential for thickening the custard and giving it that silky smooth consistency.
- 1/2 teaspoon vanilla extract: Adds warmth and depth, complementing the pandan’s aromatic notes beautifully.
- 1 1/2 teaspoons pandan extract: The star ingredient that infuses the custard with its vibrant green hue and uniquely sweet, grassy flavor.
- A pinch of salt: Balances the sweetness and enhances all the other flavors, making everything shine.
How to Make Pandan Crème Brûlée Recipe
Step 1: Prepare the Cream Mixture
Begin by preheating your oven to 325°F. In a saucepan over medium heat, combine the heavy cream and whole milk. Warm until the mixture just starts to simmer — you want it hot but not boiling. This gentle heat helps release the pandan and vanilla flavors later on without curdling the cream.
Step 2: Whisk the Egg Mixture
While the cream is heating, whisk together the egg yolks, granulated sugar, vanilla extract, pandan extract, and a pinch of salt in a bowl. Whisk until the mixture becomes smooth and pale, which helps incorporate air for a lighter custard.
Step 3: Combine Cream and Eggs Carefully
Now, slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. The gradual mixing ensures a silky, lump-free custard base. For absolute smoothness, strain the custard through a fine-mesh sieve into a clean bowl or measuring cup.
Step 4: Bake in a Water Bath
Divide the custard evenly among 4 to 6 ramekins. Place the ramekins in a large baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath gently cooks the custard, preventing cracks and ensuring an even, creamy texture. Bake for 35–40 minutes, or until the custards are set but still slightly jiggly in the center.
Step 5: Chill and Caramelize
Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, so the custard firms up fully and flavors deepen. Just before serving, sprinkle about one teaspoon of granulated sugar evenly over each custard’s surface. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let the sugar harden for a couple of minutes before indulging.
How to Serve Pandan Crème Brûlée Recipe
Garnishes
A sprinkle of toasted coconut flakes or a few fresh edible flowers on top will elevate the presentation and add a hint of tropical flair that beautifully complements the pandan flavor. For a touch of brightness, a few thin slices of fresh mango or kiwi on the side work wonders too.
Side Dishes
This dessert shines best on its own or paired with a simple fresh fruit salad. Light and crisp accompaniments like sliced lychee or pineapple chunks provide a refreshing contrast to the creamy richness of the Pandan Crème Brûlée Recipe.
Creative Ways to Present
Serve the custards in colorful ramekins or vintage teacups for a charming and unexpected twist. For a party, you could plate individual custards on small dessert plates with artistic caramel sugar shards leaning against the ramekins, adding drama and a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Pandan Crème Brûlée covered tightly with plastic wrap. It will keep well for up to 3 days, though fresh is always best for optimal texture and flavor.
Freezing
Freezing isn’t recommended for crème brûlée as the custard can become grainy and watery once thawed. The silky texture, which is the hallmark of this dessert, is best preserved by refrigeration only.
Reheating
Since crème brûlée is traditionally enjoyed chilled, reheating isn’t necessary. However, if you prefer the custard slightly warmed, you can let it sit at room temperature for 15-20 minutes before torching the sugar topping again to restore that irresistible burnished crackle.
FAQs
Can I use fresh pandan leaves instead of pandan extract?
Absolutely! Infusing fresh pandan leaves in the cream and milk before heating is a fantastic way to add natural flavor and aroma. Just strain them out before mixing with the egg yolks to keep the custard silky.
What if I don’t have a kitchen torch to caramelize the sugar?
If a kitchen torch isn’t available, you can place the ramekins under a hot broiler for a few minutes—watching carefully—to caramelize the sugar. Keep a close eye to avoid burning.
Can this recipe be made dairy-free?
Yes! Substitute the heavy cream and milk with coconut cream and coconut milk for a tropical, dairy-free version that pairs beautifully with pandan’s flavor.
How do I know when the custard is perfectly baked?
The custard should be set around the edges but still have a slight jiggle in the center when gently shaken. It will continue to set as it cools, so avoid overbaking to keep it creamy.
Is the pandan flavor very strong in this recipe?
The amount of pandan extract used provides a lovely, balanced flavor that complements but does not overpower the custard. You can adjust the pandan extract slightly to suit your taste preferences.
Final Thoughts
This Pandan Crème Brûlée Recipe is a delightful way to bring a touch of Southeast Asian magic to a classic French dessert. Its combination of creamy custard, fragrant pandan aroma, and crisp caramelized topping creates a truly unforgettable treat. Whether you’re whipping it up for a special occasion or simply craving an elegant homemade dessert, don’t hesitate to give this recipe a try and enjoy every delightful bite.
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Pandan Crème Brûlée Recipe
- Total Time: 4 hours 55 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
Pandan Crème Brûlée is a delightful fusion dessert that combines the rich, creamy texture of classic French crème brûlée with the unique, fragrant flavor of Southeast Asian pandan. This custard is infused with pandan extract, baked to perfection in a water bath, and topped with a crisp caramelized sugar crust, offering a luscious and aromatic treat perfect for special occasions or a luxurious everyday dessert.
Ingredients
Custard
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar (plus more for topping)
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons pandan extract
- A pinch of salt
Instructions
- Preheat Oven and Heat Cream Mixture: Preheat the oven to 325°F. In a saucepan over medium heat, combine the heavy cream and whole milk. Heat the mixture until it just begins to simmer, then remove from heat to prevent burning or boiling.
- Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, granulated sugar, vanilla extract, pandan extract, and a pinch of salt until the mixture is smooth and pale in color, ensuring even incorporation of flavors.
- Combine Warm Cream with Egg Mixture: Slowly pour the warm cream and milk mixture into the egg yolk mixture while continuously whisking to prevent the eggs from curdling and to create a smooth custard base.
- Strain Custard: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and ensure a silky, smooth texture.
- Fill Ramekins and Prepare Water Bath: Evenly divide the strained custard among 4 to 6 ramekins. Place the ramekins in a large baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a gentle water bath for even baking.
- Bake Custards: Place the baking dish with the ramekins into the preheated oven. Bake for 35–40 minutes until the custards are set but still slightly jiggly around the center when gently shaken, indicating perfect doneness.
- Cool and Refrigerate: Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to allow the custards to fully set and chill.
- Caramelize Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it becomes golden and crisp, forming the signature brûlée crust.
- Serve: Allow the caramelized sugar to rest for 1–2 minutes to harden, then serve immediately to enjoy the contrast of the creamy custard with the crisp sugar crust.
Notes
- For a more intense pandan flavor, infuse fresh pandan leaves directly in the cream and milk mixture before heating, then strain out the leaves.
- Substitute whole milk with coconut milk for a richer, tropical twist that complements pandan beautifully.
- Be cautious when caramelizing the sugar topping to avoid burning; move the torch continuously for even caramelization.
- Ensure the water bath is hot before placing in the oven to help the custard cook evenly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Southeast Asian
