Pandan Crème Brûlée is a unique twist on the classic French dessert, combining the smooth and creamy texture of traditional crème brûlée with the aromatic essence of pandan.
Pandan, also known as screwpine, is a tropical plant widely used in Southeast Asian cuisine for its distinct fragrance and vibrant green color. The leaves of the pandan plant are commonly used in various desserts, beverages, and even savory dishes. When infused into a crème brûlée, pandan adds a delightful and exotic twist to the dessert.
- Preparation time: 30 minutes
- Chilling time: 4 hours
- Total time: Approximately 4 hours and 30 minutes
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1 teaspoon pandan extract
- 1/2 teaspoon vanilla extract
- Extra granulated sugar for caramelizing the top
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish or roasting pan.
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium-low heat until it starts to simmer, then remove it from the heat. Do not let it boil.
In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened. Gradually pour the warm cream and milk mixture into the egg yolk mixture, whisking constantly.
Add the pandan extract and vanilla extract to the mixture, and continue whisking until everything is well incorporated.
Strain the mixture through a fine-mesh sieve to remove any lumps or impurities.
Divide the mixture equally among the prepared ramekins. Place the baking dish with the ramekins in the preheated oven, and carefully pour hot water into the dish to create a water bath around the ramekins. The water should reach about halfway up the sides of the ramekins.
Bake for approximately 30-35 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to firm up.
Prior to serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don't have a kitchen torch, you can also place the ramekins under the broiler for a few minutes until the sugar caramelizes.
Allow the caramelized sugar to harden for a minute or two, then serve immediately. The contrast between the creamy custard and the crisp caramelized top will be a delight to your taste buds!
- Calories: Approximately 340 per serving
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 55mg
- Carbohydrates: 27g
- Sugars: 25g
- Protein: 5g
Pandan Crème Brûlée is a truly exquisite dessert that will leave you craving more. The combination of the silky smooth custard, infused with the unique aroma of pandan, and the satisfying crackle of the caramelized sugar on top creates a harmonious flavor profile that is both luxurious and comforting.