Pandan Creme Brûlée Recipe
If you’ve ever wished for a dessert that marries the elegance of French cuisine Dessert. Imagine the classic silky custard you know and love, but infused with the vivid green color and aromatic flavor of pandan, then finished with that signature shattering caramelized sugar top. It’s a showstopping fusion that delights both the eye and the palate, with every bite offering creamy, custardy comfort and a hint of tropical mystery. This is the kind of dish you pull out when you want to wow your guests—or just treat yourself to something extraordinary.
Ingredients You’ll Need
The magic of Pandan Creme Brûlée lies in how simple yet essential each ingredient is. Each component is carefully chosen to highlight the creaminess, subtle sweetness, and that unmistakable pandan fragrance that makes this dessert so special.
- Heavy cream: Provides the rich, luxurious base that gives creme brûlée its signature silky texture.
- Whole milk: Lightens the cream just enough for a perfectly smooth custard.
- Granulated sugar: Sweetens the custard and creates that crackly caramelized top; don’t skimp here!
- Egg yolks: The backbone of custard, egg yolks give body and richness while ensuring a velvety finish.
- Pure vanilla extract: Adds warmth and depth, balancing the floral notes of pandan beautifully.
- Pandan extract: The star ingredient—just a little brings vibrant color and that uniquely Southeast Asian aroma.
- Pinch of salt: Enhances all the flavors and keeps the sweetness in check.
How to Make Pandan Creme Brûlée
Step 1: Heat the Cream and Milk
Start by pouring your heavy cream and whole milk into a medium saucepan. Warm this mixture over medium heat, watching closely. As soon as you see gentle bubbles forming around the edges, take it off the heat. This step is all about coaxing out that creamy richness—don’t let it boil, or you’ll risk curdling the custard later on.
Step 2: Whisk the Egg Yolks and Flavors
In a mixing bowl, combine your egg yolks, granulated sugar, vanilla extract, pandan extract, and that tiny but essential pinch of salt. Whisk them together until the mixture is silky smooth and just a bit lighter in color. This not only blends the flavors but ensures your custard will be smooth and set beautifully.
Step 3: Temper the Eggs
This is one of those steps where a little patience pays off! Slowly pour the warm cream mixture into your egg yolk mixture, whisking constantly. This gentle approach keeps the eggs from scrambling and guarantees a glossy, creamy custard base every time. If you rush, you might end up with scrambled eggs—so take it slow.
Step 4: Strain and Portion
Pour the mixture through a fine mesh sieve into a large measuring cup or bowl. This catches any bits of cooked egg and ensures your Pandan Creme Brûlée is perfectly smooth. Divide the custard evenly among your ramekins for even cooking and that classic presentation.
Step 5: Prepare the Water Bath and Bake
Place your filled ramekins in a deep baking dish, then carefully pour hot water into the dish until it comes about halfway up the sides of the ramekins. This water bath creates gentle, even heat so your custard sets without cracking. Bake at 325°F (160°C) for 35 to 40 minutes, until the centers are just set but still have a delightful little jiggle.
Step 6: Cool and Chill
Once baked, let the ramekins cool to room temperature, then pop them in the fridge for at least four hours—or overnight if you have the patience! This chilling step is non-negotiable: it firms up the custard and allows the pandan flavor to fully infuse every bite.
Step 7: Caramelize the Sugar Top
Right before serving, sprinkle a thin, even layer of granulated sugar over each custard. Grab your kitchen torch and gently caramelize the sugar until it forms a golden, crackly crust. Let the tops harden for a minute or two before serving—then tap with a spoon and listen for that satisfying crack!
How to Serve Pandan Creme Brûlée
Garnishes
For the ultimate finishing touch, try a sprinkle of toasted coconut, a few fresh berries, or even a tiny pandan leaf as a nod to the star ingredient. The bright green custard looks stunning against simple toppings, so don’t go overboard—let the Pandan Creme Brûlée shine!
Side Dishes
While this dessert is a showstopper all on its own, you can pair it with a light, crisp coconut tuile or some fresh tropical fruit like mango or lychee. These sides complement the pandan’s floral notes without overpowering the delicate custard.
Creative Ways to Present
Try serving your Pandan Creme Brûlée in unexpected vessels—think espresso cups, coconuts, or even small mason jars for a playful twist at parties. For special occasions, a dusting of edible gold or a few candied flower petals will make your dessert look as magical as it tastes.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap each ramekin tightly with plastic wrap and keep them in the fridge. The custards will stay silky and delicious for up to three days—just wait to brûlée the tops until you’re ready to serve again for that signature crunch.
Freezing
Pandan Creme Brûlée isn’t a fan of the freezer; freezing can cause the custard to separate and lose its velvety texture. If you must, freeze only the baked, un-topped custards, then thaw overnight in the fridge and brûlée just before serving. Still, for the best flavor and texture, fresh is the way to go.
Reheating
These custards are best served chilled, but if you prefer a little warmth, let them sit at room temperature for 10 to 15 minutes before caramelizing the sugar. Avoid microwaving, as this can ruin the delicate texture and melt your crackly top.
FAQs
Can I use fresh pandan leaves instead of extract?
Absolutely! If you have access to fresh pandan leaves, tie two or three into knots and simmer them in the cream and milk mixture. After infusing for about 10 minutes, remove the leaves and continue with the recipe. This gives an even more authentic pandan flavor and a gorgeous natural color.
Why did my custard turn out grainy?
This usually happens if the cream gets too hot or the eggs start to cook during mixing. Make sure to heat the dairy just until simmering and add it slowly to the egg yolks while whisking constantly. Straining before baking also removes any bits of cooked egg for that perfect smoothness.
Do I need a kitchen torch to make the caramelized top?
A kitchen torch is the traditional tool and gives you the most control, but you can also caramelize the sugar under a broiler. Just watch closely, as it can go from golden to burnt in seconds. Rotate the ramekins as needed for even browning.
Can I make Pandan Creme Brûlée ahead of time?
Yes! You can prepare and bake the custard up to two days ahead, storing them covered in the fridge. Wait until just before serving to add and caramelize the sugar topping for that irresistibly crisp finish.
What kind of sugar works best for the brûlée topping?
Plain granulated sugar works beautifully for an even, crisp caramelized topping. If you want a deeper, more complex flavor, try a mix of white and raw turbinado sugar. Avoid powdered sugar, as it won’t form the desired crackly crust.
Final Thoughts
Pandan Creme Brûlée is pure dessert magic, blending the best of two worlds in every dreamy spoonful. If you’re looking for a way to surprise and delight, don’t hesitate—gather your ingredients, follow these steps, and treat yourself (and your friends!) to a dessert that’s as beautiful as it is delicious. Your new favorite fusion treat is just a bake away!
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Pandan Creme Brûlée Recipe
- Total Time: 55 minutes plus at least 4 hours chilling
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
Pandan Creme Brûlée is a luscious fusion dessert that combines the classic French custard with the fragrant, tropical aroma of pandan leaf. This creamy custard, enriched with heavy cream and infused with pandan extract, is delicately baked and finished with a crisp caramelized sugar crust, making it a perfect treat for those seeking an exotic twist on a timeless favorite.
Ingredients
Custard Base
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar (plus more for topping)
- 5 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons pandan extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s ready for baking the custards evenly.
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just starts to simmer, then promptly remove from the heat to prevent boiling.
- Mix Egg Yolks and Flavorings: In a separate mixing bowl, whisk together the egg yolks, granulated sugar, pure vanilla extract, pandan extract, and a pinch of salt until the mixture is smooth and well combined.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly. This gradual combination prevents the egg yolks from cooking prematurely.
- Strain the Custard: Pass the custard mixture through a fine mesh sieve into a large measuring cup or bowl to remove any curdled bits, ensuring a silky smooth custard.
- Fill Ramekins: Divide the strained custard evenly among 4 to 6 ramekins, depending on size.
- Prepare Water Bath: Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides to create a gentle, even heat environment for baking.
- Bake the Custard: Carefully transfer the baking dish to the preheated oven. Bake for 35 to 40 minutes, or until the custard centers are just set but still have a slight jiggle when gently shaken.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set the custard.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard surface. Use a kitchen torch to caramelize the sugar until it is golden brown and crisp. Allow the sugar crust to harden for 1 to 2 minutes before serving for the signature crackling top.
Notes
- For a more authentic pandan flavor, substitute pandan extract with 2-3 knotted fresh pandan leaves, simmered with the cream and milk then strained before mixing with eggs.
- Ensure the custard mixture does not boil during preparation to avoid curdling the eggs.
- Use a kitchen torch for best results with the brûlée topping; alternatively, use a broiler but watch closely to prevent burning.
- The water bath is essential for gentle, even baking to prevent cracking and ensure a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Southeast Asian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 22g
- Sodium: 40mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 190mg
