Pandan Crème Brûlée is a rich, custard-like dessert infused with the aromatic, slightly sweet flavor of pandan leaves. This dish adds a tropical flair to the traditional French recipe, with a crispy caramelized sugar top that contrasts perfectly with the smooth, creamy pandan custard beneath.

Full Recipe:

Ingredients

• 1 1/2 cups heavy cream

• 1/2 cup whole milk

• 4 large egg yolks

• 1/2 cup granulated sugar (plus extra for caramelizing)

• 2 teaspoons pandan extract

• 1/2 teaspoon vanilla extract

• Pinch of salt

Directions

1. Preheat the oven: Set the oven to 325°F (163°C). Place 4 ramekins in a baking dish.

2. Heat the cream and milk: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and stir in the pandan extract and vanilla extract.

3. Whisk the egg yolks: In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth.

4. Combine the mixtures: Slowly pour the hot cream mixture into the egg yolk mixture while continuously whisking to avoid curdling the eggs. Once combined, strain the custard mixture through a fine-mesh sieve to ensure a smooth texture.

5. Bake the crème brûlée: Pour the custard into the ramekins, then fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 45-50 minutes, or until the custard is set but still slightly wobbly in the center.

6. Chill: Allow the crème brûlée to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours, or preferably overnight.

7. Caramelize the sugar: When ready to serve, sprinkle an even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crispy.

8. Serve: Let the caramelized top cool for a minute, then serve the Pandan Crème Brûlée immediately.

Nutrients (per serving)

• Calories: 330

• Protein: 6g

• Carbohydrates: 25g

• Fat: 22g

• Fiber: 0g

• Sodium: 50mg

The Essence of Pandan: Aromatic and Subtly Sweet

The star ingredient in Pandan Crème Brûlée is pandan extract, which is derived from the leaves of the pandan plant. In Southeast Asia, pandan is commonly used in both sweet and savory dishes, prized for its distinct, slightly sweet and floral flavor. Often described as having a mix of vanilla and coconut with a hint of grassiness, pandan adds a unique layer of complexity to the classic crème brûlée recipe. When infused into the custard, it imparts a natural sweetness and aromatic fragrance that enhances the richness of the heavy cream and milk, setting this dessert apart from its traditional French counterpart. Its vibrant green color also adds a beautiful visual element to the dish, making Pandan Crème Brûlée as visually striking as it is delicious.

Creating the Perfect Custard Base

The base of Crème Brûlée is its rich custard, made with a simple combination of heavy cream, whole milk, egg yolks, granulated sugar, and a pinch of salt. The cream and milk are gently heated to help dissolve the sugar and infuse the pandan extract and vanilla. The egg yolks are whisked with sugar until smooth, creating the structure for the creamy custard.

One of the keys to achieving the perfect custard texture is slowly combining the hot cream mixture with the egg yolks. This process, called tempering, is essential to prevent the eggs from curdling. The hot cream is poured into the egg yolks in small amounts, while continuously whisking to gradually raise the temperature of the eggs without scrambling them. Once combined, the custard mixture is strained through a fine-mesh sieve to remove any impurities and ensure the smoothest texture possible. This ensures a velvety, silky-smooth custard that forms the base for your pandan crème brûlée.

The Baking Process: Creating the Perfect Set Custard

After the custard is poured into ramekins, it’s important to bake the crème brûlée gently. The baking method used for crème brûlée is a water bath, or bain-marie, which helps the custard cook evenly and prevents it from curdling or cracking. Once the ramekins are placed in a baking dish, hot water is poured into the dish, reaching about halfway up the sides of the ramekins. This creates a consistent, even heat around the custard, ensuring that it bakes slowly and evenly, resulting in a smooth texture.

The custard is baked at a moderate temperature of 325°F (163°C) for 45-50 minutes, or until it is set but still slightly wobbly in the center. The crème brûlée should not be overbaked; the center should remain delicate, and it will continue to firm up as it cools. After baking, it’s essential to let the custards cool at room temperature for about 15 minutes before refrigerating. Ideally, refrigerate the crème brûlée for at least two hours, but for the best results, allow it to chill overnight to achieve the optimal flavor and texture.

Caramelizing the Sugar: The Perfect Golden Crust

The final step in making Pandan Crème Brûlée is to create the signature caramelized sugar top. This is where the magic happens, transforming the dessert into a perfectly balanced treat of contrasting textures. Once the custard has chilled, sprinkle an even layer of granulated sugar over the top of each ramekin, making sure the layer is thin but even. The next step is to caramelize the sugar using a kitchen torch, which melts the sugar and turns it into a crispy, golden-brown crust.

If you don’t have a kitchen torch, you can also achieve this by placing the ramekins under a broiler in the oven for a few minutes. However, a kitchen torch allows for more precise control over the caramelization, ensuring a beautiful, even golden top. The sugar should bubble and crisp up, forming a thin, crackly layer that contrasts wonderfully with the smooth pandan custard beneath. Allow the caramelized sugar to cool for a minute, and then you’re ready to serve.

Serving Suggestions and Pairings

Pandan Crème Brûlée is a dessert that can stand alone as a decadent treat, but it also pairs beautifully with a light fresh fruit salad or a cup of strong coffee. The richness of the pandan custard is balanced by the crispness of the caramelized sugar, making it a dessert that is both indulgent and refreshing. It can also be served as part of a multi-course meal, where its tropical flavors serve as a beautiful contrast to heavier or spicier dishes. A drizzle of fresh coconut cream or a few thin slices of fresh tropical fruit like mango or pineapple can add a fresh touch and enhance the overall tropical flavor experience.

Conclusion: A Luxurious and Tropical Dessert

Pandan Crème Brûlée offers the perfect combination of traditional French technique with a tropical twist. The pandan extract infuses the custard with a subtle sweetness and an inviting fragrance, while the caramelized sugar top provides a satisfying crunch that contrasts beautifully with the smooth, creamy custard. This dessert is perfect for anyone looking to try something new and exciting while still enjoying the luxurious textures and flavors of a classic crème brûlée. Whether you’re celebrating a special occasion or simply indulging in a treat, Pandan Crème Brûlée is a rich and aromatic dessert that is sure to impress your guests and delight your taste buds.