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
Scale
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
