Description
Pandan Crème Brûlée is a delightful Southeast Asian-French fusion dessert that combines the rich, creamy texture of classic crème brûlée with the unique, fragrant aroma of pandan. This recipe features a smooth pandan-infused custard topped with a crisp caramelized sugar crust, making it a perfect elegant treat for any occasion.
Ingredients
Scale
Custard
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 pandan leaves (tied into a knot) or 1 teaspoon pandan extract
- 4 large egg yolks
- 1/3 cup granulated sugar (plus extra for topping)
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Cream: Preheat the oven to 325°F. In a saucepan, combine the heavy cream, whole milk, and pandan leaves or pandan extract. Heat the mixture over medium-low heat until it is just steaming and not boiling, about 5 to 7 minutes. If using pandan leaves, remove them after steeping to infuse the cream with flavor.
- Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and smooth, ensuring a creamy base for the custard.
- Temper Eggs: Slowly pour the warm pandan-infused cream into the egg yolk mixture while whisking constantly. This gradual mixing prevents the eggs from curdling and effectively tempers them.
- Strain Custard: Strain the combined mixture through a fine sieve into a pourable container to remove any cooked egg bits and to ensure a smooth custard texture.
- Fill Ramekins and Set Baking Dish: Divide the strained custard evenly among 4 ramekins. Arrange the ramekins in a deep baking dish, then fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath that ensures gentle, even cooking.
- Bake Custards: Bake in the preheated oven for 35 to 40 minutes, until the custards are just set but still have a slight jiggle in the center, indicating they are perfectly cooked and creamy.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or preferably overnight to allow the custard to fully set.
- Caramelize Sugar Topping: Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. Let it sit for 1 to 2 minutes to harden before serving.
Notes
- If using fresh pandan leaves, steep them longer (up to 15 minutes) to enhance the pandan flavor in the custard.
- The custards can be prepared ahead of time and torched just before serving to maintain the perfect caramelized sugar crust.
