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
Scale
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
