Pandan Creme Brûlée Recipe
If you’re ready to embark on a delightful Asian-Fusion dessert adventure, this Pandan Creme Brûlée Recipe is the perfect place to start. Combining the luscious, creamy texture of classic French custard with the unique, fragrant kick of pandan, this dessert will captivate your taste buds and your guests alike. The subtle green hue and aromatic notes make it not only stunning but also a fresh twist on a timeless favorite. Whether it’s a special occasion or a sweet treat to brighten your day, this Pandan Creme Brûlée Recipe offers an irresistible balance of flavors that’s both comforting and exotic.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with just a handful of essential ingredients. Each one plays a crucial role in building that rich, creamy custard with pandan’s distinct fragrance woven through every silky bite.
- 2 cups heavy cream: Creates the rich and velvety base texture that makes the custard so indulgent.
- 1/2 cup whole milk: Adds a touch of lightness to balance the creaminess without sacrificing flavor.
- 1/2 cup granulated sugar (plus extra for topping): Sweetens the custard and caramelizes beautifully for that signature brûlée crust.
- 4 large egg yolks: The key to setting the custard and providing its signature silky richness.
- 1/2 teaspoon vanilla extract: Enhances the flavor complexity with a gentle warmth.
- 2 teaspoons pandan extract: Introduces the special aromatic flavor and lovely pale green color unique to pandan.
- Pinch of salt: Balances sweetness and sharpens flavors.
How to Make Pandan Creme Brûlée Recipe
Step 1: Heat the Cream and Milk
Begin by preheating your oven to 325°F for a perfectly moderate baking temperature. Next, gently warm the heavy cream and whole milk in a saucepan over medium heat until you see steam rising, but avoid letting it boil. This careful warming softens the dairy and ensures even cooking in the next step.
Step 2: Whisk the Egg Mixture
In a separate bowl, combine the egg yolks, sugar, pandan extract, vanilla extract, and a pinch of salt. Whisk these until the mixture becomes smooth and slightly thickened. This mixture forms the custard’s foundation and incorporates the sweet pandan essence that is key to this version of creme brûlée.
Step 3: Temper the Eggs
Slowly pour the warm cream and milk mixture into the egg yolk mixture while whisking continuously. This step, called tempering, is important to avoid cooking the eggs too quickly and ending up with scrambled bits in your custard. Keep whisking gently but steadily until fully combined.
Step 4: Strain the Custard
Pour the custard through a fine mesh sieve into a large bowl or measuring cup to remove any clumps or cooked egg bits. This ensures an ultra-smooth, luscious texture that melts in your mouth.
Step 5: Arrange in Ramekins with a Water Bath
Divide the custard evenly among 4 to 6 ramekins. Place them in a deep baking dish and add hot water until it reaches halfway up the sides of the ramekins. This water bath gently cooks the custard evenly without curdling, giving that perfectly creamy consistency we all crave.
Step 6: Bake and Chill
Carefully place the baking dish in the oven and bake for 35 to 40 minutes. You’ll know the custards are done when the edges are set but the centers still have a soft jiggle. Remove them from the water bath and allow them to cool to room temperature before refrigerating for at least 4 hours or overnight. This chilling step lets the custards fully set and deepen in flavor.
Step 7: Caramelize the Top
Just before serving, sprinkle about one teaspoon of granulated sugar on top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar into a crisp, golden crust. If you don’t have a torch, a quick broil in the oven works too, but watch closely to prevent burning. Let the caramel harden for a couple of minutes before digging in.
How to Serve Pandan Creme Brûlée Recipe
Garnishes
A simple touch can elevate the presentation and flavor of your pandan creme brûlée. Try fresh tropical fruits like mango slices or passion fruit seeds for a vibrant contrast. A few toasted coconut flakes scattered on top add crunch and a hint of nuttiness that pairs perfectly with the pandan aroma.
Side Dishes
Since this dessert is rich and fragrant, lighter accompaniments like a crisp green tea or jasmine tea complement it wonderfully. For a more indulgent pairing, serve with a small scoop of coconut sorbet or a drizzle of palm sugar syrup for extra sweetness and an enhanced tropical flair.
Creative Ways to Present
Think beyond the ramekin! Pour the custard into elegant glass cups layered with crushed pandan-flavored cookies or sprinkle with edible gold leaf for a luxurious touch. Miniature versions served in espresso cups make for delightful bite-sized treats perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once chilled and with the sugar topping caramelized, store leftover pandan creme brûlée in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, although fresh caramelized sugar crust is best enjoyed the same day for crackly texture.
Freezing
While traditional creme brûlée doesn’t freeze exceptionally well due to texture changes upon thawing, you can freeze the custard base before caramelizing the top. Pour the custard into ramekins, freeze solid, then thaw slowly in the fridge before torching fresh sugar on top.
Reheating
Reheat gently by placing the ramekins in a warm water bath at 125°F for a few minutes if you want to enjoy it slightly warmed. Avoid microwave reheating as it may scramble the custard or ruin the delicate texture. Always torch the sugar crust after reheating for the best experience.
FAQs
What if I don’t have pandan extract?
If pandan extract is unavailable, you can try using pandan leaf paste or steep fresh pandan leaves in the cream while heating and strain before mixing with eggs. Although the flavor won’t be as concentrated, it still imparts that lovely pandan fragrance.
Can I make this recipe vegan?
This traditional recipe relies on eggs and dairy for its texture and richness, but you could experiment with coconut milk and agar agar as vegan substitutes. Just keep in mind the texture and consistency might differ significantly from the classic version.
How do I avoid cracking while caramelizing the sugar top?
Use even strokes and keep the flame moving when using a kitchen torch. Avoid overheating any one spot to prevent cracking or charring. Let the sugar melt uniformly into a thin crispy layer for the best crunch.
Is pandan creme brûlée very sweet?
The sweetness level is balanced—just enough sugar to complement the fragrant pandan and rich custard without being overwhelming. You can always adjust the sugar amount slightly to suit your preference during preparation.
Can I prepare the custard in advance?
Absolutely! The custard can be made a day ahead and refrigerated. Just wait to caramelize the sugar topping right before serving to ensure a crisp, crackly finish.
Final Thoughts
There’s something truly special about this Pandan Creme Brûlée Recipe that brings a bright, exotic twist to a beloved classic. It’s creamy, fragrant, and topped with that irresistible crisp sugar crust. Whether you’re cooking for friends, family, or treating yourself, this recipe is sure to become a cherished favorite. Give it a try and enjoy every luscious spoonful of pandan-infused bliss!
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Pandan Creme Brûlée Recipe
- Total Time: 55 minutes (plus at least 4 hours chilling time)
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
Pandan Creme Brûlée is a luxurious Asian-fusion dessert featuring a creamy custard infused with fragrant pandan extract. This baked custard is topped with a crisp, caramelized sugar crust, offering a delightful balance of smooth texture and crunchy sweetness.
Ingredients
Custard Base
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar (plus extra for topping)
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 teaspoons pandan extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
- Heat Cream and Milk: In a saucepan over medium heat, combine the heavy cream and whole milk. Heat until just steaming, making sure it does not boil.
- Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks, 1/2 cup sugar, pandan extract, vanilla extract, and a pinch of salt until the mixture is smooth and slightly thickened.
- Temper Eggs: Gradually pour the warm cream mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling.
- Strain Custard: Pour the custard through a fine mesh sieve into a large measuring cup or bowl to ensure a silky smooth texture.
- Pour into Ramekins: Divide the custard evenly among 4 to 6 ramekins.
- Prepare Water Bath: Place the ramekins into a baking dish, then fill the dish with hot water halfway up the sides of the ramekins to create a gentle water bath.
- Bake: Carefully transfer the water bath and ramekins to the oven and bake for 35 to 40 minutes, until the custards are set around the edges but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the oven, allow them to cool to room temperature, and then refrigerate for at least 4 hours or overnight to set fully.
- Caramelize Sugar Topping: Before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, broil briefly under the oven’s broiler watching carefully to avoid burning.
- Serve: Allow the caramelized topping to harden for 1 to 2 minutes, then serve and enjoy your pandan-flavored creme brûlée!
Notes
- Pandan extract potency may vary; adjust quantity to suit your taste preferences.
- If you don’t have a kitchen torch, you can caramelize the sugar topping by placing the ramekins under the oven’s broiler for a short time. Watch closely to prevent burning.
- Use fresh eggs and quality pandan extract for best flavor and texture.
- Ensure the water bath is hot and filled halfway to prevent uneven cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Fusion
