Pandan Crème Brûlée Recipe
If you’re looking to impress friends or treat yourself to something truly unforgettable, Pandan Crème Brûlée is your sweet ticket to dessert bliss! This stunning Southeast Asian-French fusion combines the silky luxury of classic crème brûlée with the uniquely aromatic, green-hued joy of pandan. Each spoonful melds creamy custard with a glassy crackle of caramelized sugar and a beautifully fragrant note, transporting anyone lucky enough to taste it to pure dessert paradise. If you crave the comfort of custard with an unexpected twist, this treat will steal your heart from the very first bite.
Ingredients You’ll Need
The beauty of Pandan Crème Brûlée lies in the harmony of its simple ingredients. Each plays a vital role, whether it’s adding a lush mouthfeel, aromatics, or that essential crunchy top. Don’t swap or skip anything for the purest, most delightful result!
- Heavy cream (2 cups): Brings incredible richness and a velvety base for the custard.
- Whole milk (1/2 cup): Balances out the cream so you get a perfect silky texture, not heaviness.
- Granulated sugar (1/3 cup plus extra for topping): Sweetens the custard just right and creates that iconic brûléed top.
- Egg yolks (4 large): Essential for thickening and giving the custard its luscious firmness.
- Salt (1/4 teaspoon): A pinch sharpens all the flavors and balances the sweetness beautifully.
- Pandan extract (2 teaspoons) or pandan juice (1/4 cup): Delivers the signature floral aroma and vibrant green hue—this is the star of the show!
- Hot water: Needed for your water bath to ensure gentle, even baking and the smoothest custard.
How to Make Pandan Crème Brûlée
Step 1: Warm the Cream and Milk
Start by preheating your oven to 325°F (160°C). In a medium saucepan over medium heat, combine the heavy cream and whole milk, warming just until you see steam forming around the edges. Be careful—it shouldn’t boil. This delicate heat allows the dairy to meld perfectly and gently cook the egg yolks later, ensuring a custard that’s creamy without being scrambled.
Step 2: Whisk the Egg Yolks and Sugar
Grab a mixing bowl and whisk together the egg yolks, granulated sugar, and salt until the mixture turns pale and silky smooth. This step not only dissolves the sugar for a seamless texture, it also helps the yolks blend beautifully with your warm cream mixture in the next stage. Strong wrists encouraged!
Step 3: Combine and Flavor with Pandan
Slowly, and I mean slowly, pour the warm cream into the egg yolk mixture, whisking constantly. This technique is key: it tempers the eggs gently, turning them into custard instead of curdles. Once smooth, stir in your pandan extract or homemade pandan juice until the color and aroma evenly flood the mixture. The green tint is pure edible excitement!
Step 4: Strain and Prep for Baking
To guarantee the silkiest custard, strain the whole mixture through a fine mesh sieve into a measuring jug or bowl. This step removes any stray egg solids and gives you a base that’s dreamy in texture. Divide the vibrant green custard among four ramekins placed in a deep baking dish.
Step 5: Prepare the Water Bath, Bake & Chill
Carefully pour hot water into the baking dish, enough to reach halfway up the ramekins. This water bath is essential—its gentle, even heat ensures your custard cooks without cracking or toughening. Bake the ramekins for 35 to 40 minutes, just until the centers jiggle ever so slightly when nudged. Once done, remove them from the water, cool to room temperature, then refrigerate for at least 4 hours (overnight is even better) for the flavors and texture to set.
Step 6: Caramelize the Sugar
For the showstopping finish, sprinkle each chilled custard with an even, thin layer of granulated sugar. Fire up your kitchen torch and, with steady hands, caramelize the sugar until it’s golden and crisp. This glassy crust is the signature of any crème brûlée—and that crack when you tap it is pure satisfaction!
How to Serve Pandan Crème Brûlée
Garnishes
Enhance your Pandan Crème Brûlée with a scattering of toasted coconut flakes, a few fresh berries, or even a tiny mint sprig. Each garnish adds color, contrast, and a bit of extra excitement on the plate, complementing the custard’s tropical aroma and lush green color.
Side Dishes
If you’re serving dessert to a crowd or want to turn this into a fancier finale, pair your Pandan Crème Brûlée with crisp almond cookies, tropical fruit salad, or even a delicate green tea or jasmine tea. These sides brighten the creamy custard, balancing every bite with light acidity or crunch.
Creative Ways to Present
For extra wow factor, serve Pandan Crème Brûlée in hollowed-out young coconuts or petite glass jars. Individual mini ramekins give a restaurant vibe, while family-style baking in a large dish invites communal spooning. Add edible flowers or a swirl of coconut cream for a dreamy, Instagram-worthy moment!
Make Ahead and Storage
Storing Leftovers
Uneaten Pandan Crème Brûlée can be covered tightly with plastic wrap (once cooled and before brûléeing the tops) and refrigerated for up to 3 days. For best texture, keep the sugar layer off until just before serving so the top stays glassy, not soggy.
Freezing
If you need to make dessert days in advance, the baked custards (before the sugar topping) can be wrapped and frozen for up to a month. Thaw overnight in the fridge, then pat the tops dry with a paper towel before adding and torching the sugar for that signature crisp.
Reheating
There’s no need to reheat Pandan Crème Brûlée—these beauties are best enjoyed straight from the fridge once the caramelized tops are cool and crisp. If your custard feels too cold, let it sit at room temperature for 10 to 15 minutes before serving for the creamiest texture.
FAQs
Can I use coconut milk instead of whole milk?
Absolutely! Swapping in coconut milk for the whole milk gives Pandan Crème Brûlée an added layer of tropical flavor and richness. It works beautifully but may add a subtle extra sweetness and slightly firmer texture.
What if I don’t have a kitchen torch?
No kitchen torch? No problem! Caramelize the sugar under your oven’s broiler set on high—just keep a close watch, as it can go from golden to burnt in seconds. Rotate the ramekins for even color and always let the sugar harden before serving.
How do I make pandan juice at home?
To create natural pandan juice, blend a handful of fresh pandan leaves with a bit of water, then strain through cheesecloth. This gives your Pandan Crème Brûlée an earthy-green color and aroma that’s beautifully authentic.
Why is my custard grainy or cracked?
Custard can turn grainy if the eggs cook too quickly or are exposed to high heat. Always use a water bath, don’t let your oven run too hot, and watch the bake time closely. Just-set custard with a gentle wobble is your goal!
Can I make Pandan Crème Brûlée in advance for a party?
Yes, Pandan Crème Brûlée is perfect for making ahead. Just prepare and chill the custards the day before, then brûlée the sugar right before you’re ready to dazzle your guests. They’ll be wowed by the color and flavor!
Final Thoughts
If you’ve never had Pandan Crème Brûlée before, let this be the dessert you try next. There’s something magical about its combination of creamy custard and exotic pandan perfume—it turns dessert into an occasion. Give it a go and share the joy; you might just discover a new favorite indulgence!
Print
Pandan Crème Brûlée Recipe
- Total Time: 55 minutes (plus chill time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the unique flavor of Pandan Crème Brûlée, a delightful Southeast Asian-French Fusion dessert featuring a creamy custard infused with the aromatic essence of pandan.
Ingredients
For the Custard:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 teaspoons pandan extract (or 1/4 cup pandan juice for natural flavor)
For Serving:
- Extra granulated sugar for topping
- Hot water for water bath
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the custard mixture: Heat cream and milk until steaming. Whisk egg yolks, sugar, and salt. Slowly add warm cream to yolks, then stir in pandan extract or juice.
- Strain and bake: Strain the mixture, divide into ramekins, place in a water bath, and bake for 35–40 minutes.
- Cool and caramelize: Cool custards, refrigerate, then caramelize sugar on top using a kitchen torch.
Notes
- For natural pandan flavor, blend pandan leaves with water and strain to make pandan juice.
- You can also infuse the cream with pandan leaves while warming, then strain them out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian-French Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 380
- Sugar: 26g
- Sodium: 140mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 205mg
