There’s something magical about desserts that transport you to another place. Pandan Crème Brûlée does just that, whisking you away to tropical shores with every creamy bite. This delightful twist on the classic dessert combines the rich flavors of coconut and pandan, creating a treat that’s both familiar and exotic. Whether you’re looking to impress your loved ones or simply indulge in a sweet escape after a long day, this recipe is your ticket. It’s easy to make and perfect for any occasion, making it a must-try for every home cook.
Why You’ll Love This Pandan Crème Brûlée
This Pandan Crème Brûlée is a dessert that checks all the boxes. It’s simple enough for a weeknight treat yet elegant enough to wow guests at dinner parties. The creamy coconut and pandan flavors dance on your palate, making each spoonful a delight. Plus, the caramelized sugar crust adds a satisfying crunch. With minimal prep time and a hands-off baking process, you’ll find it’s a breeze to whip up this tropical delight.
Ingredients for Pandan Crème Brûlée
Gathering the right ingredients is the first step to creating your Pandan Crème Brûlée masterpiece. Here’s what you’ll need:
Heavy cream: This adds richness and a velvety texture to your custard.
Coconut milk: It brings a tropical flair, enhancing the dessert’s flavor profile.
Granulated sugar: Essential for sweetness, it also helps create that delightful caramelized crust.
Egg yolks: They provide the custard’s creamy consistency and rich flavor.
Pure vanilla extract: A classic flavor enhancer that complements the pandan beautifully.
Pandan extract: This is the star of the show, giving your dessert its unique green hue and fragrant aroma.
Pinch of salt: Just a touch to balance the sweetness and enhance the flavors.
Additional granulated sugar (for topping): This is what you’ll caramelize for that satisfying crunch on top.
For those looking to experiment, consider substituting the pandan extract with matcha powder for a green tea twist. You can also add a layer of fresh fruit, like mango or berries, on top of the custard before caramelizing the sugar for an extra burst of flavor and a pop of color. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Pandan Crème Brûlée
Creating your own Pandan Crème Brûlée is a rewarding experience. Follow these simple steps, and you’ll be savoring this tropical delight in no time. Let’s dive into the process!
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). This ensures that your custard bakes evenly. While the oven warms up, prepare your ramekins by placing them in a baking dish. This will make it easier to transfer them later.
Step 2: Heat the Cream Mixture
In a medium saucepan, combine the heavy cream, coconut milk, and sugar. Heat this mixture over medium heat, stirring occasionally. You want it hot but not boiling. This step is crucial for infusing the flavors together.
Step 3: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, vanilla extract, pandan extract, and a pinch of salt. This mixture will add richness and depth to your custard. Make sure everything is well combined for the best flavor.
Step 4: Combine Mixtures
Now, slowly pour the hot cream mixture into the egg yolk mixture. Whisk constantly as you do this. This technique prevents the eggs from scrambling, ensuring a smooth custard. It’s like a dance—slow and steady wins the race!
Step 5: Strain the Mixture
To achieve that silky texture, strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any solids, giving you a perfectly smooth custard.
Step 6: Fill Ramekins
Carefully pour the strained mixture into your prepared ramekins, filling them about three-quarters full. This allows room for the custard to expand as it bakes. Don’t rush this step; take your time to avoid spills!
Step 7: Prepare Water Bath
Next, pour hot water into the baking dish around the ramekins. Fill it until the water reaches halfway up the sides of the ramekins. This water bath helps regulate the temperature, ensuring even cooking.
Step 8: Bake
Place the baking dish in your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the edges are set, but the center is still slightly jiggly. This is the perfect texture for a creamy custard.
Step 9: Cool and Refrigerate
Once baked, remove the ramekins from the water bath and let them cool to room temperature. After that, cover them and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld beautifully.
Step 10: Caramelize the Sugar
Before serving, sprinkle about a tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes. Just keep a close eye on them to avoid burning!
Tips for Success
Use fresh pandan extract for the best flavor; it makes a noticeable difference.
Don’t rush the cooling process; chilling is key to achieving the perfect texture.
When caramelizing sugar, keep the torch moving to avoid burning.
Experiment with toppings like toasted coconut or fresh fruit for added flair.
Make sure your ramekins are evenly filled for consistent baking.
Equipment Needed
Ramekins: These are essential for baking your custard. If you don’t have them, small oven-safe dishes work too.
Baking dish: A larger dish to hold the ramekins during the water bath. Any deep baking pan will do.
Medium saucepan: For heating the cream mixture. A regular pot can substitute.
Whisk: To combine ingredients smoothly. A fork can work in a pinch.
Fine-mesh sieve: For straining the custard. A cheesecloth or clean kitchen towel can also be used.
Variations of Pandan Crème Brûlée
Matcha Crème Brûlée: Swap out the pandan extract for matcha powder for a vibrant green tea flavor that’s equally delightful.
Fruit-Infused: Layer fresh mango or berries on top of the custard before caramelizing for a burst of fruity freshness.
Chocolate Twist: Add a tablespoon of cocoa powder to the cream mixture for a rich chocolate version that pairs beautifully with coconut.
Vegan Option: Use coconut cream and a plant-based egg substitute, like silken tofu, to create a dairy-free version.
Spiced Variation: Incorporate a pinch of cardamom or cinnamon into the cream mixture for a warm, aromatic twist.
Serving Suggestions for Pandan Crème Brûlée
Pair with a tropical fruit salad for a refreshing contrast.
Serve alongside a scoop of coconut sorbet for extra creaminess.
Drizzle with a passion fruit sauce for a tangy kick.
Garnish with mint leaves for a pop of color.
Enjoy with a cup of strong coffee or tea to balance the sweetness.
FAQs about Pandan Crème Brûlée
Can I make Pandan Crème Brûlée ahead of time?
Absolutely! This dessert is perfect for making ahead. Just prepare it the day before and let it chill in the fridge overnight. The flavors will deepen, and you’ll have a delightful treat ready to impress your guests.
What can I substitute for pandan extract?
If you can’t find pandan extract, matcha powder is a great alternative. It offers a unique flavor and a beautiful green color. You can also experiment with other extracts like almond or coconut for a different twist.
How do I know when the custard is done baking?
The edges should be set, while the center remains slightly jiggly. It will firm up as it cools. If you overbake, you risk a rubbery texture, so keep an eye on it!
Can I use a broiler instead of a kitchen torch?
Yes, you can! Just sprinkle sugar on top and place the ramekins under the broiler for 1-2 minutes. Watch closely to prevent burning, as broilers can be quite intense.
Is Pandan Crème Brûlée suitable for vegetarians?
Yes, this dessert is vegetarian-friendly! It contains no meat or fish, making it a delightful option for those following a vegetarian diet. Just ensure your sugar is bone char-free if you’re strict about vegetarianism.
Final Thoughts
Creating Pandan Crème Brûlée is more than just baking; it’s an adventure that brings a taste of the tropics right to your kitchen. Each creamy spoonful is a reminder of the joy that comes from sharing delicious food with friends and family. The satisfying crack of the caramelized sugar crust adds a playful element to the experience, making it a dessert that delights all the senses. Whether you’re celebrating a special occasion or simply treating yourself, this tropical twist on a classic will surely leave a lasting impression. Dive in and enjoy every moment of this culinary journey!
A tropical twist on the classic dessert, Pandan Crème Brûlée combines the rich flavors of coconut and pandan for a unique and delicious treat.
Ingredients
Scale
1 cup heavy cream
1 cup coconut milk
1/2 cup granulated sugar
4 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon pandan extract
Pinch of salt
1/4 cup granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (163°C). Place six ramekins in a baking dish and set aside.
In a medium saucepan, combine the heavy cream, coconut milk, and 1/2 cup of sugar. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
In a separate bowl, whisk the egg yolks, vanilla extract, pandan extract, and a pinch of salt until well combined.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.
Carefully pour the mixture into the prepared ramekins, filling them about three-quarters full.
Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
Notes
For a different flavor, try substituting the pandan extract with matcha powder for a green tea version.
Add a layer of fresh fruit, such as mango or berries, on top of the custard before caramelizing the sugar for added flavor and presentation.
