Pandan Crème Brûlée

This pandan crème brûlée is creamy, aromatic, and infused with the sweet, nutty fragrance of pandan leaves. I love how the tropical flavor of pandan transforms the classic French dessert into something unique and refreshing, while still keeping the iconic caramelized sugar topping.

Why You’ll Love This Recipe

I like this recipe because it combines the elegance of crème brûlée with the comforting, floral notes of pandan. It’s an impressive dessert that feels both exotic and familiar. I also enjoy how it can be made ahead, making it a perfect choice for dinner parties or special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup (240 ml) heavy whipping cream
2/3 cup (160 ml) whole milk
10 pandan leaves
4 egg yolks
1/4 cup (50 gr) granulated/castor sugar

Topping
2-3 tbsp granulated/castor sugar

Directions

I preheat the oven to 300℉/150℃.
In a medium bowl, I whisk the egg yolks with sugar until combined, then set it aside.
Using scissors, I cut pandan leaves into 1–2 inch pieces and blend them with milk until the leaves are fully pulverized. I strain the mixture into a saucepan, squeezing out as much juice as possible.
I add heavy cream to the pan and heat on low until the mixture just begins to simmer (without boiling), then remove it from the heat.
While whisking the yolk mixture constantly, I slowly drizzle in the hot pandan cream to temper the eggs and prevent curdling.
I strain the custard through a fine-mesh sieve into a large measuring cup with a spout.
I divide the custard into 4 ramekins (about 3 inches/7.5 cm in diameter) placed in a baking pan. I skim off any foam or bubbles, then pour boiling water into the baking pan around the ramekins, being careful not to splash inside.
I bake for 30–40 minutes, depending on ramekin depth, until the custards are set but still slightly wobbly in the center.
I remove the ramekins from the water bath, let them cool to room temperature, and refrigerate for at least 2 hours or up to 3 days.
Before serving, I sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard, then torch the tops in circular motions until the sugar caramelizes into a deep amber crust. If I don’t have a torch, I use the broiler instead.

Servings and Timing

This recipe makes 4 servings. It takes about 25 minutes to prepare, 30–40 minutes to bake, plus at least 2 hours to chill.

Variations

I sometimes mix a little coconut milk with the cream for a richer tropical flavor. For extra fragrance, I add a drop of pandan extract to intensify the color and aroma. If I want a lighter version, I use more milk and less cream. I also enjoy pairing it with fresh tropical fruits like mango or lychee on the side.

Storage/Reheating

I store the custards in the refrigerator for up to 3 days before adding the sugar topping. Once caramelized, I serve them immediately since the sugar layer will soften if stored too long. I don’t reheat crème brûlée, but I always serve it chilled with the fresh caramelized crust.

FAQs

Can I use pandan extract instead of fresh leaves?

Yes, I can replace the leaves with 1–2 drops of pandan extract, but fresh leaves give a more natural flavor.

Why did my custard curdle?

It may have been cooked at too high a heat or the cream was added too quickly to the yolks.

Can I make this ahead?

Yes, I prepare the custards up to 3 days ahead and caramelize the sugar topping right before serving.

Can I use only milk without cream?

Yes, but the texture will be lighter and less rich compared to the traditional version.

How do I know when it’s baked properly?

The custard should be set around the edges but still wobble slightly in the center.

Can I use pandan powder?

Yes, pandan powder works, but it won’t give the same depth of flavor as fresh leaves.

What if I don’t have a torch?

I use the broiler to caramelize the sugar, keeping a close eye to prevent burning.

Can I freeze pandan crème brûlée?

No, freezing changes the custard’s smooth texture, so I don’t recommend it.

What sugar works best for the topping?

I prefer granulated or castor sugar because it caramelizes evenly.

Can I make mini crème brûlées instead of full ramekins?

Yes, I can use smaller dishes, but I reduce the baking time accordingly.

Conclusion

This pandan crème brûlée is one of my favorite desserts when I want something both elegant and tropical. I love the creamy custard, the fragrant pandan flavor, and the crisp caramel top. It’s a dessert that always delights and brings a little taste of Southeast Asia to the table.

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