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–+ servings
pandan creme brulee using real pandan leaves
5 from 4 votes

Pandan Creme Brulee

Pandan Creme Brulee is the Southeast Asian twist on the classic French dessert. This recipe uses real pandan leaves, giving this silky, creamy smooth custard a natural green color and a subtle sweet, aromatic flavor.
Author: Jaja Bakes
Course: Dessert
Cuisine: FrenchIndonesianMalaysian
Servings: 4 servings
Prep Time20 minutes
Cook Time40 minutes
Chilling Time3 hours
Total Time4 hours

Ingredients

  • 1 cup (240 ml) heavy whipping cream
  • 2/3 cup (160 ml) whole milk
  • 10 pandan leaves
  • 4 egg yolks
  • 1/4 cup (50 gr) granulated/castor sugar

Topping

  • 2-3 tbsp granulated/castor sugar

Instructions

  • Preheat oven to 300℉/150℃.
  • Add egg yolks and sugar to a medium bowl. Whisk until combined. Set aside.
  • Use scissors to cut pandan leaves into 1-2 inch pieces into a blender. Add milk and blend until the leaves are fully pulverized. Strain the mixture into a saucepan. Squeeze all the juice out as much as you can.
  • Add heavy cream to the pan. Heat on low heat until the mixture begins to simmer. Do not boil. Remove from the heat.
  • While whisking constantly, gradually drizzle the hot cream mixture into the yolk mixture slowly to avoid curdling.
  • Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip.
  • Divide the mixture into 4 3-inch/7.5 cm diameter ramekins and place them on a baking pan. Skim off the foam and pop any air bubbles. Pour the boiling water into the baking pan, being careful not to let any water splash into the ramekins.
  • Bake for 30-40 minutes or until the custard is set but there is still a slight wobble. The depth of the ramekins will determine how long it takes for the custards to bake. Remove ramekins from the water.
  • Leave to cool completely at room temperature, then refrigerate for at least 2 hours or up to 3 days.
  • When ready to serve, put 1 1/2 to 2 tsp sugar on each custard. Tap the side of the ramekins to spread the sugar evenly. Torch the top using a blow torch, moving in a circular pattern until the whole surface is caramelized to a deep amber color. You can also put it in a broiler to achieve the same result.

Notes

You may substitute milk with heavy cream for richer, creamier creme brulee.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 23g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 268mg | Sodium: 41mg | Potassium: 139mg | Sugar: 23g | Vitamin A: 1214IU | Vitamin C: 0.4mg | Calcium: 114mg | Iron: 1mg
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