Pandan Creme Brulee Recipe

Introduction

Pandan Creme Brulee is a delightful twist on the classic French dessert, infused with the fragrant aroma of pandan leaves. This creamy custard topped with caramelized sugar offers a unique tropical flavor that’s both elegant and comforting.

Ingredients

• 1 cup heavy whipping cream
• 2/3 cup whole milk
• 10 pandan leaves
• 4 egg yolks
• 1/4 cup granulated or castor sugar
• 2-3 tbsp granulated or castor sugar (for caramelizing)

Instructions

1. Step 1: Preheat your oven to 300℉ (150℃).
2. Step 2: In a medium bowl, whisk together the egg yolks and 1/4 cup sugar until well combined. Set aside.
3. Step 3: Cut the pandan leaves into 1-2 inch pieces and place them in a blender with the whole milk. Blend until the leaves are fully pulverized, then strain the mixture through a fine sieve into a saucepan, squeezing out as much juice as possible.
4. Step 4: Add the heavy cream to the saucepan and heat the mixture over low heat until it just begins to simmer. Avoid boiling, then remove from heat.
5. Step 5: Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.
6. Step 6: Strain the combined mixture through a fine-mesh sieve into a large measuring cup with a pouring lip.
7. Step 7: Divide the custard evenly into four 3-inch (7.5 cm) ramekins placed on a baking pan. Skim off any foam and gently pop air bubbles. Carefully pour boiling water into the baking pan until it reaches halfway up the ramekins, avoiding water splashing inside.
8. Step 8: Bake for 30-40 minutes until the custard is set but still slightly wobbly in the center. The custard’s depth will affect baking time. Remove ramekins from the water bath.
9. Step 9: Let the custards cool completely at room temperature, then refrigerate for at least 2 hours or up to 3 days.
10. Step 10: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of sugar on each custard. Tap the sides to evenly spread the sugar. Use a blow torch in a circular motion to caramelize the sugar until a deep amber crust forms. Alternatively, place under a broiler to achieve the same effect.

Tips & Variations

• For a stronger pandan flavor, allow the leaves to steep longer in the milk before blending.
• Use castor sugar for a smoother caramelized top if preferred over granulated sugar.
• To make it vegan, substitute coconut cream for heavy cream and a plant-based milk, and use a suitable egg replacer, though texture will vary.

Storage

Store pandan creme brulee covered in the refrigerator for up to 3 days. Caramelize the sugar topping just before serving to maintain the crisp crust. Leftovers can be gently reheated in a warm oven before adding a fresh caramelized layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard mixture ahead of time?

Yes, you can prepare the custard, strain, and refrigerate it overnight before baking. Just bring it to room temperature before pouring into ramekins and baking.

What if I don’t have pandan leaves?

Pandan leaves offer a unique flavor, but if unavailable, you can substitute with a few drops of pandan extract or vanilla bean for a different but still delicious twist.

Pandan Creme Brulee Recipe

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★★★★★

4.5 from 672 reviews

• Author: anna
• Total Time: 4 hours 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Pandan Creme Brulee is a delightful fusion dessert combining the rich, creamy texture of classic French creme brulee with the fragrant, aromatic essence of pandan leaves. The custard is infused with fresh pandan extract, baked to a silky smooth consistency, and topped with a perfectly caramelized sugar crust, offering a unique and elegant treat perfect for special occasions or anytime you want to impress.

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Ingredients

Scale 1x2x3x

Custard Base

• 1 cup heavy whipping cream
• 2/3 cup whole milk
• 10 pandan leaves
• 4 egg yolks
• 1/4 cup granulated or castor sugar

Topping

• 2–3 tbsp granulated or castor sugar

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Instructions

1. Preheat Oven: Preheat your oven to 300℉ (150℃) to prepare for baking the custards evenly at a low temperature.
2. Mix Egg Yolks and Sugar: In a medium bowl, whisk together the 4 egg yolks with 1/4 cup granulated sugar until the mixture is smooth and well combined. Set aside this mixture for later use.
3. Prepare Pandan Milk: Using scissors, cut the pandan leaves into 1-2 inch pieces and place them in a blender. Add the whole milk and blend thoroughly until the leaves are pulverized. Strain this pandan-infused milk through a fine sieve into a saucepan, squeezing the leaves to extract all the flavor.
4. Heat Cream Mixture: Add the heavy whipping cream to the saucepan with the pandan milk. Heat on low until the mixture begins to simmer gently—avoid boiling to maintain the creaminess—and then remove from heat immediately.
5. Combine Cream with Egg Mixture: Slowly drizzle the hot cream mixture into the egg yolk mixture while continuously whisking to prevent the eggs from curdling and to create a smooth custard base.
6. Strain Custard: Pour the combined mixture through a fine-mesh sieve into a large measuring cup with a pouring spout to ensure a silky smooth custard without any lumps or bits of pandan leaf.
7. Pour into Ramekins & Prepare Bain-Marie: Distribute the custard evenly into four 3-inch (7.5 cm) diameter ramekins placed on a baking pan. Remove any foam or air bubbles from the surface. Carefully pour boiling water around the ramekins in the pan to create a water bath (bain-marie) that will help cook the custards gently and evenly.
8. Bake Custards: Bake in the preheated oven for 30 to 40 minutes, or until the custard has set but still has a slight wobble in the center, indicating perfect creamy texture. The exact time will depend on the depth of the custards. When done, remove the ramekins from the water bath.
9. Cool and Chill: Allow the custards to cool completely at room temperature. Then refrigerate for at least 2 hours, or up to 3 days, to let flavors develop and the custard to fully set.
10. Caramelize Sugar Topping: Just before serving, sprinkle 1 1/2 to 2 teaspoons of granulated sugar evenly over the surface of each custard. Tap the ramekin to spread the sugar, then caramelize using a kitchen blow torch, moving in circular patterns until a deep amber crust forms. Alternatively, you can use a broiler for caramelization. Serve immediately for the perfect crunchy contrast to the creamy custard.

Notes

• Use fresh pandan leaves for the best flavor extraction; frozen or dried may not yield the same result.
• Be careful not to boil the cream mixture to avoid curdling or altering the texture.
• The water bath keeps the custard cooking gently and prevents cracking, so ensure water doesn’t enter the ramekins.
• If using a broiler to caramelize sugar, watch closely to prevent burning.
• For a more intense pandan flavor, let the pandan milk steep longer before heating.
• This dessert can be made ahead and stored properly in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Fusion, French-Asian

Keywords: Pandan creme brulee, pandan dessert, creme brulee recipe, pandan custard, baked custard, pandan flavor dessert, Asian fusion dessert