Easy Pandan Crème Brûlée Recipe with a Perfect Caramelized Top

Prep Time 20 mins
Cook Time 40 mins
Rest Time 4 hrs
Total Time 5 hrs
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 4
Best Season: All Seasons
Description

Pandan Crème Brûlée is a silky, baked custard dessert infused with the fragrant aroma of pandan leaves and finished with a crisp caramelized sugar topping. This elegant yet comforting dessert combines classic crème brûlée technique with Southeast Asian pandan flavor, making it a unique and irresistible treat for any occasion.

Ingredients
    For the Pandan Custard Base
  • 2 cup heavy cream (full-fat)
  • 4 large egg yolks (room temperature)
  • 0.4 cup granulated sugar
  • 1.5 tbsp pandan juice (freshly extracted or high-quality pandan extract)
  • 0.5 tsp vanilla extract
  • 1 pinch salt
    • For the Caramelized Topping
  • 4 tbsp granulated sugar (for brûlée crust)
Instructions
    Prepare the Pandan Cream
  1. 1
    Gently heat the heavy cream in a saucepan over low heat. Add the pandan juice and salt, stirring slowly until the mixture is warm but not boiling. Remove from heat and let it sit for 5 minutes to allow the pandan aroma to fully infuse the cream.
    2. Whisk the Egg Yolks
  2. 2
    In a separate bowl, whisk the egg yolks and sugar together until the mixture turns pale and slightly thick. This step ensures a smooth, creamy custard texture.
    3. Temper the Eggs
  3. 3
    Slowly pour the warm pandan cream into the egg mixture while whisking continuously. This gradual process prevents the eggs from curdling and keeps the custard silky.
    4. Strain the Custard
  4. 4
    Strain the mixture through a fine sieve into a clean bowl to remove bubbles or cooked egg bits. Stir in the vanilla extract.
    5. Fill the Ramekins
  5. 5
    Place ramekins in a deep baking dish. Pour the custard evenly into each ramekin.
    6. Create a Water Bath
  6. 6
    Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This ensures even, gentle cooking.
    7. Bake the Custard
  7. 7
    Bake at 160°C for 35–40 minutes, or until the edges are set but the center slightly jiggles when shaken.
    8. Chill the Crème Brûlée
  8. 8
    Remove ramekins from the water bath and cool at room temperature. Refrigerate for at least 2 hours, preferably overnight, for best texture.
    9. Caramelize the Sugar
  9. 9
    Sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize until golden and crisp. Let it set for 1–2 minutes before serving.
Note

Fresh pandan juice gives the most authentic aroma and color.

Avoid boiling the cream to prevent a grainy texture.

If you don’t have a torch, caramelize sugar under a hot grill for 1–2 minutes while watching closely.

Store covered in the refrigerator for up to 2 days (without caramelized topping).

Add coconut cream (up to 25% of total cream) for a richer Southeast Asian twist.

Keywords: creamy dessert, baked custard, pandan dessert, elegant sweets
Read it online: https://petitepanini.com/recipe/easy-pandan-creme-brulee-recipe-with-a-perfect-caramelized-top/