There’s a special delight that comes from transforming a few simple ingredients into an exquisite dessert; that’s exactly what you can expect with this Pandan Creme Brulee. When I first tasted this dreamy custard, its vibrant green hue and the subtle, aromatic notes of pandan whisked me away to distant Southeast Asian markets, where everything feels a little more magical.
Imagine cracking through that perfectly caramelized sugar layer to reveal a smooth, creamy custard infused with the delicate flavor of pandan—a unique twist on a classic French treat. This recipe isn’t just about impressing your guests; it’s an adventure in flavor and nostalgia that’s surprisingly easy to master.
Whether you’re looking to impress at your next gathering or simply treat yourself after a long day, this Pandan Creme Brulee will no doubt satisfy any sweet craving. Plus, with a prep time of only 20 minutes, it fits seamlessly into any bustling schedule. Ready to dive in and create something unforgettable? Let’s get started!
Why is Pandan Creme Brulee a Must-Try?
Indulgent Delight: This Pandan Creme Brulee takes the classic dessert to a new level with its aromatic pandan infusion, offering a unique flavor twist.
Quick Prep: With just 20 minutes of hands-on time, you can whip up this elegant treat even on a busy night.
Impressive Presentation: The striking green custard beneath the caramelized sugar creates a visually stunning dessert that will wow your guests.
Versatile Sweetness: Enjoy it as a special occasion dessert or a personal indulgence after dinner.
Culinary Adventure: Each bite transports you to exotic markets, making every spoonful an adventure!
Pandan Creme Brulee Ingredients
• Indulge in this delightful dessert at home with the following simple ingredients!
For the Custard
- Heavy whipping cream – 1 cup (240 ml) adds rich, creamy texture that makes the brulee luscious.
- Whole milk – 2/3 cup (160 ml) complements the cream for a balanced flavor; you can use low-fat milk for a lighter option.
- Pandan leaves – 10 adds a unique and aromatic tropical flavor; if unavailable, consider pandan extract as a substitute.
- Egg yolks – 4 create a silky custard base that’s essential for that classic brulee consistency.
- Granulated/castor sugar – 1/4 cup (50 gr) sweetens the custard to perfection; adjust to taste if you like it sweeter!
For the Topping
- Granulated/castor sugar – 2-3 tbsp for a beautifully caramelized top; be generous for a rich crackling finish.
This Pandan Creme Brulee is not just a treat; it’s a sweet journey waiting to be experienced!
How to Make Pandan Creme Brulee
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Preheat your oven to 300℉ (150℃). This is crucial for achieving that perfect custard texture, so don’t skip this step!
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Whisk together the egg yolks and sugar in a medium bowl until fully combined and light in color. Set aside while you prepare the pandan infusion.
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Cut the pandan leaves into 1-2 inch pieces using scissors, then add them to a blender along with the milk. Blend until the leaves are finely pulverized, then strain the mixture into a saucepan, squeezing out every last drop of flavor.
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Heat the heavy cream in the saucepan with the strained pandan mixture over low heat until it starts to simmer. Be careful not to let it boil, then remove from heat.
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Drizzle the hot cream mixture into the bowl with the egg yolks, whisking constantly. This slow addition helps prevent curdling and ensures a smooth custard.
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Strain the mixture through a fine-mesh sieve into a large measuring cup to catch any little bits and ensure silkiness.
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Divide the custard carefully into four 3-inch ramekins, placing them on a baking pan. Skim off any foam and pop any air bubbles, then pour boiling water into the pan around the ramekins—this helps them cook evenly!
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Bake for 30-40 minutes until the custard is set, but still has a slight wobble in the middle. Remove the ramekins from the water and let them cool.
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Refrigerate the cooled custards for at least 2 hours, or up to 3 days! This chilling time allows the flavors to meld beautifully.
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Caramelize by sprinkling 1 1/2 to 2 tsp of sugar on the surface of each custard. Torch the sugar with a cooking torch until it caramelizes to a deep amber color. Alternatively, use a broiler for a similar effect.
Optional: Serve with fresh fruits like mango or berries for an extra pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Pandan Creme Brulee
Fridge: Store your Pandan Creme Brulee covered in the refrigerator for up to 3 days. This ensures the custard remains fresh and retains its delicate flavor.
Freezer: For extended storage, you can freeze the uncaramelized custard for up to 1 month. Wrap each ramekin tightly in plastic wrap before placing it in an airtight container.
Reheating: If frozen, thaw the custard in the fridge overnight before reheating. Avoid reheating in the microwave; instead, gently warm it in a water bath to maintain texture.
Topping: Wait to caramelize the sugar topping until just before serving for the best texture and flavor. This will ensure that satisfying crack with every spoonful!
What to Serve with Pandan Creme Brulee?
Looking to create the perfect spread to accompany this luscious dessert? Here are some delightful ideas that will enhance your dining experience.
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Fresh Berries: Their bright acidity and sweetness balance the creamy custard, adding a burst of freshness to every bite.
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Coconut Macaroons: These chewy delights echo the tropical notes in pandan, creating a divine pairing that transports you to paradise.
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Mango Sorbet: The light, fruity flavors of mango sorbet contrast beautifully with the rich brulee, refreshing your palate with every spoonful.
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Raspberry Coulis: A drizzle of this vivid, tart sauce brings an artistic touch and zings up the dessert experience, balancing sweetness with tartness.
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Espresso or Coffee: A robust cup of coffee pairs beautifully, as the deep flavors complement the sweet and floral notes of the creme brulee.
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Light Champagne: This bubbly drink adds a layer of celebration and lightness to your meal, making every bite of brulee feel like a special occasion.
With these thoughtful pairings, you’re set for a memorable culinary experience that will impress everyone at your table!
Pandan Creme Brulee Variations
Customize this delightful dessert to suit your taste buds and enjoy a unique twist on a classic favorite!
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Dairy-Free: Swap the heavy cream and whole milk for coconut cream and almond milk for a tropical twist. The subtle coconut notes enhance the pandan beautifully!
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Vegan: Replace eggs with a combination of silken tofu and arrowroot powder for a plant-based custard that is just as creamy. Simply blend until smooth before adding your milk mixture.
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Flavor Boost: Infuse the cream with a few drops of vanilla extract or a sprinkle of cardamom. This will add depth and warmth to your dessert, elevating the overall flavor profile.
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Exotic Toppings: Top with fresh mango slices or shredded coconut for an enticing presentation. The fruity freshness balances the sweetness and adds a delightful texture contrast.
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Chocolate Twist: For a chocolate lover’s dream, swirl in some melted dark chocolate into the custard before baking. This rich addition creates a luscious fusion worth savoring.
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Spicy Kick: Add a hint of heat by incorporating a pinch of cayenne pepper or a dash of chili powder into the sugar topping for caramelizing. It’s an adventurous way to elevate the sweetness!
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Herbal Infusion: Pair pandan with fresh mint or basil leaves while heating the cream. This unexpected combination will surprise and delight, bringing a refreshing layer of flavor.
Feel free to experiment and find your very own perfect rendition of Pandan Creme Brulee!
Make Ahead Options
These Pandan Creme Brulee are perfect for busy home cooks looking to save time! You can prepare the custard mixture up to 24 hours in advance. Simply follow the recipe up to the refrigerating step, allowing it to cool completely, then cover and refrigerate for up to 3 days—this chilling time enhances the flavors for a truly delightful treat. When you’re ready to serve, simply caramelize the sugar on top using a torch or broiler just before serving to maintain that perfect crackly texture. Rest assured, your Pandan Creme Brulee will be just as delicious as when freshly made!
Expert Tips for Pandan Creme Brulee
- Pandan Selection: Choose fresh pandan leaves if possible; they provide the best flavor. Dried or frozen can be used, but fresh is ideal.
- Whisking Technique: When mixing the hot cream into the egg yolks, whisk vigorously and slowly to prevent curdling. A gradual approach yields a smoother custard.
- Water Bath Care: Ensure no water splashes into your ramekins when pouring the boiling water; this keeps the custard from becoming diluted.
- Chilling Time: Don’t rush the refrigeration step—letting the custard set for at least 2 hours enhances its flavor and texture.
- Caramelization Method: If using a broiler, keep a close eye on the sugar while it caramelizes, as it can burn quickly. A torch gives you more control over the result!
- Serving Suggestion: Create an eye-catching presentation by garnishing with fresh fruits; it adds color and complements the flavors beautifully.
These tips will ensure your Pandan Creme Brulee is expertly crafted and simply irresistible!
Pandan Creme Brulee Recipe FAQs
What type of pandan leaves should I use?
Absolutely, fresh pandan leaves are the best for your Pandan Creme Brulee! They offer the most aromatic flavor. If you can’t find fresh ones, frozen or dried pandan leaves are acceptable substitutes, but they may not have the same vibrant taste and essence.
How should I store leftover Pandan Creme Brulee?
You can store your Pandan Creme Brulee in the refrigerator for up to 3 days. Just cover it with plastic wrap or an airtight lid to keep it fresh and prevent it from absorbing any other odors from the fridge.
Can I freeze the custard?
Yes! You can freeze the uncaramelized custard for up to 1 month. To do this, wrap each ramekin tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy, thaw it in the fridge overnight, then reheat gently in a water bath for the best texture.
What should I do if my custard isn’t setting properly?
If your custard is still liquid after baking, it may need a little more time in the oven. Check it at the 40-minute mark; it should appear set with a slight wobble in the center. If it’s wobbly but not fully set, try baking it for another 5 to 10 minutes. Remember, the residual heat will also continue cooking the custard once you remove it from the oven!
Can I serve this dessert to someone with dietary restrictions?
Certainly! If anyone has egg or dairy allergies, this recipe may not be suitable as it contains both. However, you could experiment with alternatives such as using coconut milk instead of heavy cream and milk, and a plant-based egg substitute. Just keep in mind that the texture and flavor might vary slightly from traditional recipes.
How can I avoid curdling the egg yolks?
When mixing the hot cream with the egg yolks for your Pandan Creme Brulee, the key is to whisk constantly and drizzle the cream in slowly. This will temper the eggs and help them blend smoothly into the mixture without cooking the yolks prematurely. Enjoy the process, and you’ll achieve that silky custard!
Luscious Pandan Creme Brulee You Can't Resist Making
Ingredients
Equipment
Method
- Preheat your oven to 300℉ (150℃).
- Whisk together the egg yolks and sugar in a medium bowl until fully combined and light in color.
- Cut the pandan leaves into 1-2 inch pieces and add them to a blender along with the milk. Blend until finely pulverized, then strain into a saucepan.
- Heat the heavy cream with the strained pandan mixture over low heat until it starts to simmer. Remove from heat.
- Drizzle the hot cream mixture into the bowl with the egg yolks, whisking constantly.
- Strain the mixture through a fine-mesh sieve into a large measuring cup.
- Divide the custard into four ramekins. Pour boiling water into the pan around the ramekins.
- Bake for 30-40 minutes until the custard is set but has a slight wobble.
- Remove the ramekins from the water and let them cool.
- Refrigerate the cooled custards for at least 2 hours.
- Sprinkle 1 1/2 to 2 tsp of sugar on the surface of each custard and caramelize with a torch until amber.
