Pandan Crème Brûlée
Pandan Creme Brulee
Singapore's viral Southeast Asian twist on France's classic crème brûlée — the custard is steeped with fresh pandan leaves, giving it an earthy, vanilla-like tropical aroma and a beautiful pale green colour. Finished with the classic caramelised sugar crust, cracked tableside. East meets West in a single ramekin.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat cream with knotted pandan leaves over low heat until it barely simmers. Remove from heat; cover and steep 30 minutes. Remove pandan.
About 5 min
Preheat oven to 150°C/300°F. Whisk egg yolks and sugar until pale. Slowly pour in the warm pandan cream while whisking constantly.
About 14 min
Strain through a fine sieve into a jug. Pour into 6 ramekins.
About 14 min
Bake in a water bath (ramekins in a roasting tin half-filled with hot water) for 35–40 minutes until just set with a slight wobble in the centre. Cool; refrigerate 2+ hours.
About 14 min
To serve: sprinkle 1 tsp of caster sugar over each custard. Caramelise with a blowtorch until amber and crackly. Crack the crust tableside.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 30 g
- Fibre
- 0 g
- Sugar
- 22 g
- Sodium
- 60 mg
Contains: dairy, eggs
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Recipe by Boon Tools.