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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 300℉ (150℃) to prepare for baking the custards evenly at a low temperature.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
