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Pandan Crème Brûlée

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This pandan crème brûlée is creamy, aromatic, and infused with the sweet, nutty fragrance of pandan leaves. A tropical twist on the French classic, it balances silky custard with a crisp caramelized sugar topping.

Ingredients

1 cup (240 ml) heavy whipping cream

2/3 cup (160 ml) whole milk

10 pandan leaves

4 egg yolks

1/4 cup (50 g) granulated/castor sugar

2–3 tbsp granulated/castor sugar (for topping)

Instructions

  1. Preheat oven to 300℉ (150℃).
  2. Whisk egg yolks with sugar in a medium bowl until combined. Set aside.
  3. Cut pandan leaves into 1–2 inch pieces and blend with milk until fully pulverized. Strain into a saucepan, squeezing out as much juice as possible.
  4. Add cream to the pandan milk and heat on low until it just begins to simmer (do not boil). Remove from heat.
  5. Slowly drizzle the hot pandan cream into the yolk mixture while whisking constantly to temper the eggs.
  6. Strain the custard through a fine-mesh sieve into a measuring cup with a spout.
  7. Divide custard among 4 ramekins placed in a baking pan. Skim off foam or bubbles.
  8. Pour boiling water into the baking pan around the ramekins, being careful not to splash inside.
  9. Bake for 30–40 minutes, until the custards are set but still slightly wobbly in the center.
  10. Remove from the water bath, cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.
  11. Before serving, sprinkle 1 1/2–2 tsp sugar over each custard and caramelize with a torch (or broiler) until deep amber. Serve immediately.

Notes

Mix a little coconut milk with the cream for a richer tropical flavor.

Add 1–2 drops of pandan extract to intensify the aroma and color.

For a lighter version, use more milk and less cream.

Pair with tropical fruits like mango or lychee for serving.

Caramelize sugar only before serving to keep the topping crisp.

Nutrition

Find it online: https://justsosavory.com/pandan-creme-brulee/